Red
Dolcetto d'Alba
By San Biagio, Barolo, Piemonte, Italy
Everyday Dolcetto from La Morra and Roddi, with amaretto and violet notes, aged in barrel until April.
Tasting notes
Intense ruby red with violet and blackberry reflections. Vinous and fragrant, floral, cherry and plum, amaretto and violet, sometimes a slight herbaceous note. Young, fresh palate with a velvety feel and a slightly bitter almond finish.
Pairs well with
Aperitif, hot and cold starters, first courses, savoury pies, red meats, medium-aged cheeses.
Technical details
- Style
- Red
- Denomination
- Dolcetto d'Alba DOC
- Grape
- Dolcetto
- Production area
- La Morra and Roddi
- Soil
- Sant'Agata marl
- Exposure
- South
- Harvest
- First half of September, by hand
- Vinification
- Fermentation with frequent punching down at 24 °C; about 12-18 days on the lees with malolactic fermentation, cold stabilisation at -2 to -4 °C, ageing in barrel until April, then bottling and at least 3 months in bottle.
- Serving temperature
- 16-18 °C; drink preferably within 4 years
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