The vineyard covers a surface of about a hectare (0.9) and is about 430/480 metres above sea level, facing east; the soil is clayey calcareous. The vines are vertically trellised, pruned the ‘Guyot’ way, and the density is of 5000/6500 plants per hectare, planted in 1978, 1996 and 2007. The average final production is of about 7000 0.75lt bottles.
Vinification starts after a manual harvest in crates with the immediate stalk removal, followed by three pump overs a day for the first week. Maceration lasts six days.
After the racking, decantering and the malolactic fermentation have occurred, the wine is then put to stand in stainless-steel vats for nine months. Bottling takes place in the month of July.
Dolcetto d’Alba DOC is a typical Piedmontese wine, that is very fragrant, moderately acidic and pleasantly tannic, preferably to be drunk within its first two-three years of life. To be served at a temperature between sixteen and eighteen degrees, it can be paired with starters and cold meats, first courses such as pasta and risottos, as well as poultry and game.