Dolcetto d'Alba

Controlled Origin Denomination

VAI

 

Grape variety: Dolcetto 100%

Soil: 38% clay, 47% slit, 15% sand

Average vineyard age: 30 years

Average production: 75 q.li/ha

 

Vinification: on the skins, fermentation at a controlled temperature with daily pumping of the must over the cap, and maceration for 4 - 5 days

Malolactic fermentation: following on from alcoholic fermentation

Maturing: in stainless steel for 5 – 6 months, plus 2 months in the bottle

 

Colour: bright, very intense garnet red with purplish highlights

Nose: clear-cut and expansive, with hints of cherries, blackberry and roses

Taste: full-bodied, warm and round, with a long, nicely bitter aftertaste

Pairings: considered a wine for serving throughout a meal, it is at its best with hors-d’oeuvres and starters in general

Dolcetto d'Alba
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