Description

• Grape: 100% Dolcetto
• Growing area: 4 vineyards in La Morra
• Vineyard size: 2.5 Ha overall
• Vineyard size: 10,000 vines overall
• Aspect: Southwest
• Soil: Clay and limestone
• Training system: Classic Guyot method with short pruning
• Vineyard yield: 1.5 kg/vine (with cluster thinning of 15-20%)
• Vinification: The ripe clusters are hand-picked into ventilated 20kg boxes, with rigorous quality selection, then brought into the cellar within a few hours. After the clusters are de-stemmed and pressed, the must is fermented at ca. 28°C, with frequent, gentle pumpovers. The wine is given a brief (100) hour maceration on the skins, then goes to oak barrels for spontaneous malolactic fermentation.
• Ageing: 6 months in steel vats
• Cellarability: Not styled for ageing
• Annual production: Around 13,500 bottles
• Alcohol: 13 % vol.
• Service: Store horizontally, and uncork at least 1 hour before tasting. Best enjoyed at 16-18° C.
• Pairings: A wine for the entire meal, particularly suitable for festive antipasti and full-flavoured first courses.