Piemonte DOC Dolcetto
Alba, Treiso, La Morra and Neive
Exposure and altitude
Well-exposed, mid-hillside vineyards
beginning of September
Vinification: fermentation in stainless steel vats for 6-8 days at a temperature of 24-25° C, followed by the malolactic fermentation.
Ageing: a short stay in steel precedes bottling, which is carried out in the spring following the harvest. The wine is released after a few months of ageing in the bottle.
A fine match for hot hors-d’oeuvres, pasta, vegetables and not overly-elaborate meat dishes.