About this wine

Vineyard and terroir

The Dolcetto is grown at Roddi on calcareous-clay and calcareous-siliceous soils. Vines are trained on vertical trellises and Guyot-pruned. Grapes are picked entirely by hand in mid-to-late September, with a maximum yield of 9 tonnes per hectare.

Grapes

Dolcetto.

Vinification

The grapes are destemmed and crushed. Alcoholic fermentation takes place at a controlled 24–26°C, with 4–6 days on the skins and frequent pump-overs. Malolactic fermentation is completed.

Ageing

The wine rests in tank for 3–4 months before bottling.

Technical data

Alcohol: 13.5% vol. A minimum alcoholic strength of 11.5% vol. is also specified.

Tasting profile

Ruby red with violet nuances. The nose is fruit-driven. The palate is dry and harmonious, finishing with a pleasant almond note.

Serving and pairing

Serve at 16–18°C with simple starters, pasta, risotto or everyday dishes. It is best enjoyed young, within two years of the vintage. Bottles should be stored horizontally in a cool, dry and dark place at a constant temperature.