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Monferrato Dolcetto DOC
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Calosso
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Piedmont
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Dolcetto
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2.5 acres
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Guyot
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1940-1950
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1,200 ft
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1,700
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2,600 Ltr
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lime tending toward clay pH 7.80
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S/SW
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end of September
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14.00%
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5.50‰
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3.40
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10 days of traditional fermentation, with 5 days of maceration on the skins at controlled temprature of 25-28°C (77-82°F) using selected yeast strains. Malolactic fermentation without inoculating bacteria.
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nine months in stainless steel and 10% in new oak barrels.
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550 cases
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June
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June
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ruby red with violet lights
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vinous and pleasantly fruity bouquet
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full body with a persistent finish
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all dishes throughout a meal
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