Description
Dolcetto d’Alba
Dolcetto wines are known for black cherry and liquorice with some prune flavours, and a characteristically bitter finish, due to the tannic nature of the grape, reminiscent of almonds. While the name implies sweetness, the wines are normally dry. The dark purple skin of Dolcetto grapes requires only a short maceration time with the skin to produce a dark-coloured wine. The amount of skin contact affects the resulting tannin levels in the wine, with most winemakers preferring to limit maceration time to as short as possible. During fermentation, the wine is prone to the wine fault of reduction.
Colour: ruby red with violet hues.
Aroma: fruity and delicate. Characteristic with notes of violets, cherries and plums.
Palate: rich, harmonious, and dry with a subtle bitter almond finish.
Pairing: Overall, Dolcetto is considered a light easy drinking red wine that pairs well with pasta and pizza dishes.
Serving Temperature: should be served at 18/20°C.
Appelation: Piemontese D.O.C. red wine.
Grape variety: dolcetto.
Soil type: hilly with a southeast exposure, at an altitude of 250 meters; poor, with calcareous marls and sandy soils.
Harvest time: second week of September.
Production: soft pressed and stainless steel fermented with a short maceration of 4-5 days. Once the fermentation is complete, the wine is held in stainless steel tanks.
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