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Produced with Dolcetto grapes from the best position in the zone of Treiso. The vine, trained with guyot method, are approximately 20-30 years old and yield an average of 3.8 tons per acre. The grapes are generally harvested toward the end of September. The grapes are collected in small baskets and immediately taken to the winery where they are pressed and de-stemmed.
They are then placed in special, temperature controlled vats where they ferment for 6-8 days with frequent repassing to extract colouring elements. After the alcoholic fermentation, the wsine is stored in temperature-controlled steel vats to promote malolactic fermentation.
At this point the wine ages for about 6 month in steel vats and then it is bottled.
Goes well with pasta dishes with meat sauces, rebbit and poultry in general. Served at 65F°.
SOIL:Clay - Limestone
DRY EXTRACT:24-26 gr/L.