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I Fuoriclasse

Selections

Diano d’Alba DOCG

La Lepre

Grapes

Dolcetto

Area

Diano d'Alba

Soil type

Calcareous marl and potassium oxide

Exposure and altitude

East - 270/300m asl

System

Guyot 5.000 plants/ha

Harvest

Second ten days of September

Gradation

13,5% vol

Temperature

17-18 °C

Size

0,75 L

Technical notes

Vinification: the fermentation is carried out in stainless steel vats at a temperature of 30 – 32°C with frequent pumping over of the must to optimize the extraction of colour and tannins. Then the fermentation goes on at a controlled temperature (25-26 °C).

Ageing: at the end of the malolactic fermentation (end of November), the wine stays in barriques for four months followed by 6 months in stainless steel tanks before the bottling. The wine is released after short bottle ageing.

Pairings

It is excellent served with hot starters, pasta dishes, vegetables and not over-elaborate meats.

awards

2016

Luca Maroni

90

2014

Espresso

Vini Buoni d'Italia

James Suckling

91

2010

Espresso

16/20

Vini Buoni d'Italia

2009

Espresso

16/20

Vini Buoni d'Italia

Gambero Rosso

2013

Merano

Merano wine awards

I vini di Veronelli