The grapes used to produce this wine come from vineyards located mainly in Madonna di Como, a small hamlet located a few miles east of Alba at an altitude of about 400 meters (1,312 feet). These vineyards, of recent geological formation, are characterized by mostly calcareous and mildly compact soil with a high percentage of quartzite sand layered, fine silt and compact sand stone stratums. This soil’s composition gives the vine a modest vigor and exalts the typical characteristics of the Dolcetto d’Alba grape.
The vines are grown with Guyot (VSP trellised) system on a hill with a favorable incline.
Grapes are quickly brought to the cellar for destalking and soft pressing, to extract from the peel and the outer area of the grape only the most noble and aromatic fractions. Fermentation, at a controlled temperature, takes place in thermo-conditioned tanks (82 – 86 °F). Maceration lasts 4 days and the wine, not yet completely dry, ending the fermentation slowly, at low temperature and without contact with the skins, enhancing in this way its particular fruity.
The wine is poured in cement vats, specially made with a cork insulation. It remains for a long post-fermentation temperature of about 20° degrees C. (68° F). In this way, the malolactic fermentation starts and ends spontaneously in a short time (November). To preserve the delicate fruity aroma, Dolcetto d’Alba is stored in cement vats or stainless steel tanks.
The particular composition of the soil and the temperature-controlled fermentation enhances the typical characteristics of Dolcetto d’Alba which, by its nature, produces an intense ruby red color wine with purple hues. The scent is fresh, fragrant and fruity, and immediately reminds maraschino cherry. The harmonic dry taste is due to the low acidity.
A classic wine for the whole meal. For its freshness characteristics combined with an harmonious fragrance, it is the perfect wine for appetizers, first courses and delicious dishes.