Dolcetto d'Alba doc

Grape-variety: Dolcetto. This is the most widely-grown variety in the Langa, where it has been cultivated since time immemorial. Simple and straightforward - with different nuances depending on the composition of the soil and the altitude at which it is grown - it continues to be the daily wine of choice in many local homes.

Growing location: the historic San Biagio and Pria vineyards in La Morra. The position of the latter at the top of a hill, where the differences in temperature between day and night are more pronounced, guarantees a more generous aromatic structure. The vineyards face east to south-east, where they are exposed to the sun practically all day long. The soil is composed of calcareous marl, with veins of tufa and sand.

Harvest: thinning of the bunches in summer brings the harvest forward towards mid-September. The grapes are then picked by hand, with grading in the vineyard and on crushing in the winery. The average yield (7 tons/Ha) is always lower than the limit fixed by the production regulations (9 tons/Ha).

Vinification: brief maceration on the skins in heat-conditioned tanks, with gentle breaking up of the cap to achieve a balanced extraction of the polyphenols, and the intense fruity aromas that are a distinguishing feature of Dolcetto d’Alba.

Maturing: in small oak casks for 6-8 months, and completed by ageing in the bottle, softening the tannins and bringing out the wine’s fruity and floral qualities to the full.

Colour: intense ruby red, with purplish highlights.

Nose: vinous and fragrant, with inviting ripe fruit including cherries and plums, and in the background - though equally important in defining the overall bouquet - a floral aroma: of violets above-all, but with slightly herbaceous overtones.

Taste: young, immediate and fresh, with moderate acidity ending in an appealing aftertaste of bitter almonds. The aromas revealed on the nose show through once more on the mouth.