DOLCETTO D’ALBA DOC 2015
Growing locations: Alba, Albaretto della Torre, Barolo, Castiglione Falletto, Cherasco, Grinzane Cavour, La Morra, Monforte d’Alba, Montelupo Albese, Novello, Serralunga d’Alba, Verduno, Roddi, Roddino
Soil: calcareous clay, siliceous limestone
Vine training: espalier with Guyot pruning
Picking: 100% by hand
Harvest time: 15-30 September
Maximum yield in grapes: 9 tons/ha
Maximum yield in wine: 70%
Vinification: destemming and crushing; alcoholic fermentation with selected yeasts for 4-6 days on the skins at a controlled temperature (24-26°C), with frequent pumping over the cap.
Malolactic fermentation: complete.
Aging: in steel tanks for 3-4 months, followed by bottling.
Alcohol (minimum): 11.5% vol.
Total acidity (minimum): 4.5 g/L
Net dry extract (minimum): 21 g/L
Serving temperature: 16-18°C.
Storage: a ready-drinking wine; aging not recommended. Keep in cool, dark and dry surroundings at a constant temperature.
Food/wine pairings: throughout a meal.