| GRAPES: |
100% dolcetto |
| VINEYARD: |
the vineyard is situated in Region Valdirosa; medium dough soil, predominantly calcareous. The grape variety is the so-called “red leafstalk” dolcetto |
| TRAINING: |
guyot |
| HARVEST: |
manual harvesting in 20 kg cases |
| YIELD/HA: |
6,5-7,5 tons of grapes |
| ALCOHOL BY VOLUME: |
12,5% |
| MACERATION: |
maceration on the skins for the first ten days; subsequently fermentation is brought to an end in stainless steel tanks to avoid the extraction of unpleasant tannins |
| PRESSING: |
soft pressing with pneumatic press |
| MATURATION: |
in stainless steel tanks |
| FOOD MATCHING: |
the wine can be a good pairing for the entire meal; particularly indicated for starters |
| SERVING TEMPERATURE: |
18 / 20 C° |
