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Dolcetto d'Alba
Denominazione di Origine Controllata

Produced with Dolcetto grapes from the best positions in the zones of Alba and Neviglie (CN). Dolcetto d'Alba The vines are trained with the guyot method and yield approximately 80 quintals per hectare. The grapes are generally harvested toward the end of September.

The grapes are collected in baskets and immediately taken to the cellar to be pressed and de-stemmed. They are then put into special temperature-controlled vats where they ferment for about 6-8 days, with frequent repassing to extract colouring elements.

After alcoholic fermentation, the wine is stored in temperature-controlled steel vats for four months to promote malolactic fermentation. After ageing, the perfectly mature and clear wine is bottled.

Deep ruby red colour with violet reflection. Intense, fresh, winey nose. Ful and supple, tasty and fruity.

Serve at 16° C. Goes well with pasta dishes with meat sauces, rabbit, and poultry in general.