It’s the classic Piemontese wine for the whole meal, with red-violet color, intense vinous perfume, with nice fruity and cherry overtones.
AREA OF PRODUCTION
Altitude: 240 - 360 m. s.l.m.
Exposure: South e East
Soil: white marl clayey- calcareus, alternated by sand
Training System: Guyot
Grape Variety: Dolcetto
Harvest: The grapes are handpicked usually the second decade of September (with small variations depending on the weather).
Fermentation: in stainless-steel containers a controlled temperature for about 8 days
Malolactic Fermentation: Following the alcoholic fermentation, the wine is racked and undergoes a malolactic fermentation, which normally lasts a month.
Ageing: in steel tanks for around six months, before the bottling in the spring after the harvest.
DOLCETTO D’ALBA shows a beautiful bright ruby red color with deep violet highlights, with an explosive and fruity floral fragrance that evokes the blackberry, the wild strawberry, ripe black cherry. The bouquet is dry and full-bodied, elegant and round, with notes of fruit and a wonderfully almondy finish.
First year of production: 1974
Serving Suggestion: whole meal wine ideal for starters, pasta, white meat, soups, salamis and cream cheeses. Serving Temperature: 16-18°C.
Azienda Vitivinicola Rizzi - Via Rizzi 12 - 12050 - Treiso (cuneo)
Tel. +39 0173 638161 - Fax +39 0173 638935 - email: firstname.lastname@example.org