Dolcetto d’Alba DOC

 

Production area: La Morra and Monforte d’Alba

Area of production: Langhe, A hilly zone in the South of Piedmont, bordered by Liguria.

Vineyard Exposition:
Northeast

Altitude:
approx. 250 meters above sea level

Varietal:
Dolcetto

Surface Area:
approx. 2.5 hectares

Vines per Hectare:
5000

Grape Yield per Hectare:
7-7.5 tons per hectare 

Bottles Produced:
13.000

Age of the Vines:
The vineyards were replanted between 1970 and 1980

Vine Trellising System:
guyot.

Vinification:
Maceration on the skins for approx. 5 days in rotary fermentors with temperature control, the grapes are then pressed off the skins and alcoholic fermentation is completed in steel tanks.  Malolactic fermentation also takes place in steel tanks and the wine is kept there for about 6 months.  Around the end of April, or beginning of May the wine is put in used barrique for approximately two months to settle and then bottled without fining and filtration

Color:
Intense violet

Nose:
Aromas of wine, fresh violets and blueberry.  Medium-bodied, easy drinking to be appreciated in the summer months.  In the Langhe as well as other areas of Piedmont it is considered an excellent, everyday wine.

Vintages: There is no substantial difference between vintages, only the 2003 has a little more concentration because of the particularly warm and dry summer.

Serving Suggestions:
Salami Misto, antipasti, light plates and summer vegetables.

Recommended Temperature:
17°-18° C.  In summer it is enjoyable at a little lower temp., between 9°-10°C.

Tasting Notes:
Easy to drink upon release, but also after 3-4 years. 

Alcohol %:
14.00

Dry Extract g/l:
27.6

Acidity:
5.7

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