Dolcetto di Diano d’Alba
The distinctive character of this particularly fruity and full-bodied Dolcetto is due to the exposure and soil of the vineyard in Diano d’Alba, which allow the grapes to reach high levels of ripeness and concentration.
The exceptional care devoted to this approximately 0.3-hectare vineyard, as well as to the wine produced from it, gives this Dolcetto a character and quality capable of competing with highly sought-after wines.
It is an excellent accompaniment to cured meats and substantial first courses, as well as white meats and medium-aged cheeses.
Alcohol: 14–15%
Exposure: Southeast
Soil type: Clay
Training system: Low-trained Guyot
Average vine age: 15–20 years
Planting density: 4,000 vines per hectare
Harvest: Early September
Maximum yield: 80 quintals per hectare, reduced through bunch thinning.
Winemaking and ageing:
The grapes are destemmed and undergo skin-contact maceration for 5–7 days in stainless-steel tanks. The wine is drawn off when the must has consumed almost all of its sugars. Frequent pump-overs are carried out throughout fermentation, followed by ageing in stainless-steel tanks.
During the first months of maturation, micro-oxygenation techniques are also used to support the wine’s development. No clarification or filtration is carried out.
The resulting richness in polyphenols gives this wine an extraordinary capacity to evolve and improve over time, which is uncommon among traditional Dolcetto wines.
Production: 2,000–2,500 bottles
Serving temperature: 16–18°C
Tasting notes:
Colour: Intense violet-red.
Aromas: Notes of small red woodland berries.
Palate: Full-bodied, with elegant tannins and a persistent, harmonious finish.
