Grape variety: 100% Dolcetto
 
Production area: Monforte d’Alba (CN)
 
Altitude: 530–550 m above sea level
 
Exposure: South / Southwest
 
Soil: calcareous-clay marl
 
Training system: Guyot
 
Yield: 80 q.li/ha
 
Winemaking Technique
Destemming and crushing.
Alcoholic fermentation in stainless steel at controlled temperature (24–26 °C). Skin maceration for 7–8 days with daily pump-overs and délestage.
Spontaneous malolactic fermentation in stainless steel.
Sharpening aging in stainless steel for 6 months.
Brief bottle aging before release.
 
Sterile filtration before bottling.
 
Analytical Data
Alcohol: 12.5 % vol
Total acidity: 5.31 g/l (ac. tartaric)
pH: 3.44
Residual sugars: < 1 g/l
 
Organoleptic Characteristics
Deep ruby red color with violet highlights.
Fresh aromas of red fruit (cherry, blackberry) and delicate floral notes.
Dry on the palate, with good structure, moderate tannins, and a fresh, clean finish.
 
Service
Recommended serving temperature: 16–18 °C