Langhe Dolcetto-en
LANGHE DOLCETTO
VARIETY
Dolcetto 100%
PRODUCTION ZONE
The grapes used in the production come from the finest vineyards of Vezza d’Alba and Castellinaldo.
CULTIVATION OF THE VINEYARD
Low Guyot system on a hill with a favorable incline and terrain that is prevalently calcareous and clayey with whitish marl.
VINIFICATION
The grapes are soft pressed, destalked and fermented at controlled temperatures. Maceration of the skins lasts 5-6 days with racking of the wine before it is completely dry. Fermentation is completed without skin-contact in a slow process that brings out the wine’s fruitiness.
MATURATION
Aging is unnecessary for this wine. Langhe Dolcetto presents its best features in its early years. If it is laid down in an appropriate place, however, the wine can be kept for an extended period and it will fully express the classic characteristics of Dolcetto made from grapes of the Langhe zone.
SENSORY CHARACTERISTICS
An intense ruby-red color with violet shadings. A fresh and particularly fruity odor with clean scents of almonds and cherries. Dry, pleasantly harmonious flavor due to the low acidity. It is a full-bodied wine with a typically bitterish aftertaste and hints of the olfactory sensations.
FOOD MATCHES
A classic wine for the entire meal. Because of its characteristic freshness and big body, as well as its outstanding balance, it makes a stupendous accompaniment for appetizers and introductory and main-course dishes that are not too imposing.
SERVING TEMPERATURE
14-16 degrees C. (57-61° F.)
CELLARAGE
It is advisable to lay down the bottle in a cool, airy place that is protected from all sources of heat, noises and vibrations.
DATI ANALITICI
Alcoholic content: 12,50 – 13,00 %Vol.
Total acidity: 5,30 – 5,40 g/l
Total dry extract: 29,50 – 30,60 g/l
Residual sugars: 2,00 – 2,20 g/l
