The soils for growing Dolcetto are mostly clayey with some calcareous. The vines are from the seventies. Pruning is Guyot. The vineyards for Dogliani are hillside to hilltop vineyards at 300 to 500 meters above sea level, the lower vineyards with an East-West exposure and the higher ones with a South to South-West exposure. Fermentation was carried out in stainless steel, at controlled temperature of 27 to 29°C for a well balanced extraction. The lower temperatures were needed to obtain the fruit sensation and the higher temperatures enhance the structure. After malolactic fermentation the wine was left to rest at low temperatures in stainless steel.Notes Color intensity is true to varietal type with ruby depth extending to violet. Good brightness. The nose is not reached by an often found immature youthfullness, but by the enjoyable bouquet of flowers and spices, supported by vinous and fruitful sensations. The mouthfeel is well sustained by
firm tannins and completed with a warm finish, echoed by typical sapid cherry.
Destalking and crushing, maceration at controlled temperature
of 27 to 29°C. After malolactic fermentation the wine was left to
rest at low temperatures in stainless steel.
Typical piedmontese dishes such bollito (boiled red meat) or fritto
misto (fried meat).