Grape Variety: 100% Dolcetto
Exposure: North-est
Training system: Low Guyot
Grape-yield per hectare: 7,5 ton
Age: 30 years
Vines per hectare: 4500 vines per hectare
Vinification: Crushing and de-stemming grapes then cold skin contact maceration for 5 days, then we warm up the temperature to 25 °C to start the fermentation with wild yeast and without any control of temperature and short maceration for 1 week. After one rack malolactic fermentation in tank and a few racking before bottling.
Alcol by vol: 13,50%vol
Aging: the Dolcetto d’asti mature for 4/6 months in concrete tank then 1 months in bottle
Kind of bottle: Bordolese
Commercial presentation: 6 or 12 bottles 0,75 lt in cardboard boxes
Drinking period : 2013-2018
Serving suggestion:Good match with roast and grilled mix or medium-hard cheeses and excellent with a piedmontese first courses like ravioli “al plin” Serving temperature 14-16 °C