Grape variety: 100% Dolcetto
Vineyards: situated in the commune of Monchiero
Altitude of vineyards: between 350/450 meters above sea level
Soil composition: clay – calcareous
Vineyard exposure: southeast
Vine growing: traditional guyot
Max production per hectare: 80 quintals per hectare
Vinification: The vinification is carried in stainless steel tanks, with the submerged cap system and the maceration of the skins lasts from 5 to 7 days. The fermentation temperature is monitored and maintained around 25 ° -27 °C. The malolactic fermentation takes place at the end and when the racking is completed.
Aging: The aging lasts 16 months of which 10 are in small French oak barrels and 6 in the bottle for proper development of the product before being placed on the market.
Tasting notes: warm, smooth with good austerity. The colour is intense ruby red with violet hues, emerge hints of berries, dried fig and plum jam. In the mouth it is powerful, beautiful tannins and a long finish.
Alcohol: from 12.5% to 14% depending on the year
Serving suggestions: goes well with pasta, meat dishes even strong and tasty
Longevity: 4 to 8 years.