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Dogliani Superiore Pirochetta Vecchie Vigne

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, clay
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
18 months on steel and two months in the bottle
6.000
AROMA AND FLAVOUR                                                                                             
Purple-red in colour with violet-ruby flashes. Deep and vertical on the nose with fruity aromas which intermingle to create a pervasive, balanced bouquet. Cherries, plums and redcurrants are subsequently replaced by notes of spice and liquorice. The palate is forthright and full of character with tannins well to the fore, though it maintains plenty of softness and roundness. The finish is long and lingering. Demonstrably capable of ageing well for years.


AT THE TABLE                                                                                                                       
By no means a light table wine. Its structure and personality make it ideal even with the tastiest meat dishes. Excellent also with soups, cured meats and cheese.