Hearing “Dolcetto”, people may think it is a sweet wine (dolce means sweet in Italian), but the name is due to the typical sweetness of its grape, because the wine is dry.
The Dolcetto, made from the authochtone Piedmontese grapes Dolcetto is the perfect wine for every course. It is usually served during the town festivals together with spare ribs or polenta. Even if this grape variety is not aristocratic like the Nebbiolo, the Dolcetto di Dogliani Superiore, called only Dogliani, in order to create a connection between the wine and its territory, was awarded D.O.C.G. in 2005, the most important quality award in Italy.
The fermentation lasts 10 days, colour and tannins are extracted using délastage method, and the wine remains for some months in stainless steel tanks.
This Dolcetto is ruby red in colour and it offers pleasant and intense aromas with spicy notes that rise from the glass, evocative of ripe red fruits, violets and cherries.
The taste is dry, full and consistent, reminiscent of almonds, with a good balance between tannins and acidity and a nicely bitter finish.
Perfect for every course, ideal with antipasti, classic Piemontese stuffed pasta like “agnolotti” or “ravioli”, salami, white and red meat, “polenta” and cheeses of medium and long ageing.
Serving temperature: 16-18 °C