2017 Dogliani D.O.C.
east-west and south-southwest
mostly loose soils of calcareous nature and grey color, though in some areas with a noticeable presence of limestone
METHOD OF CULTIVATION
4,500-5,000 vines per hectare, with levels sometimes reaching 7,000 for vines between 40 and 50 years of age
up to 8 t/he
first half of September
Fermentation is carried out in stainless steel tubs at controlled temperatures of 82-86°F for a well balanced extraction. The lower temperatures were needed to obtain the fruit sensation and the higher temperatures favour the structure. After malolactic fermentation the wine was left to rest at low temperatures in stainless steel tubs for a period of six months.
4.5 grams per liter
Aromatic and pleasurably acidic, it's ruby red color is typical of a Dolcetto. This specific varietal comes from Dogliani- a small town of 4,793 inhabitants in the province of Cuneo known for their superior Dolcetto.
60-65 degrees Fahrenheit (16-18 degrees Celsius)
Dogliani's fruitful aromas of blue raspberry and cherry pair well with pasta, soup, and lightly-cured meat and cheese.