The grapes are harvested by hand, after pressing and destemming, fermentation takes place in stainless steel tanks at a controlled temperature, maximum 20 ° C. Maceration lasts depending on the vintage. It is bottled at the beginning of the year following the harvest.
LANGHE DOLCETTO DOC
The native Piedmontese vine Dolcetto, its appearance is found in Piedmont since the Middle Ages but only from the second half of the nineteenth century that we can speak of wide diffusion. Its name has two hypotheses of its origin: 1) From the Piedmontese “dusset”, in Italian bumps or hills, on which it is cultivated. 2) From the taste of its fruit, which is very sweet and with low acidity. Due to its therapeutic qualities as it is rich in iron, manganese and potassium, the Dolcetto grape was the subject, until 1950, of particular diets in which it was the main ingredient, only during the harvests. It was called: “grape cure”. The D.O.C. (Controlled Designation of Origin) “Langhe Dolcetto” obtained in 1994
Langhe Roero (Piemonte)
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Bright ruby red with violet reflections
Fragrant, intense aroma of red fruits, licorice and almond, with a light note of pepper
Contrary to its name, it is not sweet but fresh, semi-dry, soft on the palate with a pleasant light bitter aftertaste and low acidity. Sometimes slightly “lively”.
It manages to be surprisingly versatile. The red wine full of freshness and taste-olfactory balance, which make it easy and pleasant to drink as an aperitif with meats and cheeses and with all courses from appetizers to main courses. A red that can also be combined with dishes such as; stewed fish, eggplant parmigiana, pizza and pasta with various sauces.