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A La Terra Trema 2012 - From 23 to 25 November 2012 we will be at Milan.
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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.