Before vintage 2011 there was still a difference of Designation for the Dolcetto di Dogliani: we could find DOC for the Dolcetto wines and DOCG for the “Superiore”ones, because with a higher alcohol percentage. In 2011 all the Dolcetto wines have become DOCG and the word Dogliani is only written on the label.
During the fermentation that lasts 10 days, the most in the lower part of the fermentation tank is transferred to the higher one through a wine pump. This process is used to keep in contact most and marcs, in order to extract more tannins and anthocyanins, that will convey our wine colour and structure.
At the end of the alcoholic fermentation, wine will be decanted to remove the dregs, and after the malolactic fermentation will be aged six months in stainless steel tanks and three months in bottle.
Ruby red in colour, it has a nice bouquet with notes of sour cherry and soft fruits and a dry taste with a good tannin-acidity balance and a pleasant long end.
This Dolcetto is perfect if paired with typical Piedmontese dishes, like vitello tonnato (chilled veal in tuna sauce) or carne cruda all’albese (raw meat), but also with stuffed pasta or not too elaborated meat dishes.
If you are going to eat game or boar, you should serve a wonderful Barolo Donna Bianca.
Serving temperature: 16 *C