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Dogliani

IN THE VINEYARD
Grape variety________
Vineyard___________
Soil________________
Age of vines_________
Location and altitude_
Density____________
Yield per hectare_____
Training system______
Fertilizers__________
Treatments_________
Grubbing___________
Harvest____________
Certification_________
Dolcetto
Selection of grapes from different vineyards
Limestone, blue tufa
60 years
South, southeast/480 m.
5,500 plants per hectare
45 quintals
Guyot
Natural manure and cropping with clover and tick-beans
Copper and sulphur
Mechanical
Manual in the second ten days of September
Organic (ICEA)
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IN THE CELLAR
Maceration
and fermentation
_____
Filtering
and clarification
______
Yeasts______________
Ageing_____________
Bottles per year______

Natural fermentation with manual pumping

None
Native
10 months on steel and two months in the bottle
7.500
AROMA AND FLAVOUR                                                                                             
Bright ruby red in colour with a violet edge. The nose is fresh with varietal hints of red fruit and woodland: cherries, sour black cherries, redcurrants and raspberries draw an aromatic profile of notable intensity and clarity. The palate is pleasant with a harmonious succession of tannic and floral sensations. Compared to the selection, it is pleasant and juicy, much easier to drink. The finish marks a return of the fruity notes.


AT THE TABLE                                                                                                                       
This selection is an ideal accompaniment for traditional Piedmontese starters involving raw beef and vegetables. It is also perfect with vegetable soups, pasta, especially with tomato sauce, and white meats.