Appellation: Dolcetto d'Alba DOC
Locations: La Morra and Montelupo Albese
Aspect: facing south-east
Varietal: 100% dolcetto
Soil: calcareous clay
Yield: 8 t/ha
Vine-training system: Guyot
Harvest: early-mid September
Vinification: fermentation on the skins in steel for around 8-10 days at a controlled temperature
Bottles produced: 6500
Tasting notes: intense red, with a fresh young nose showing the fresh fruit notes typical of the varietal. Fresh, young and vinous on the mouth.
Serving temperature: 16-17°C.