VINEYARD
Municipaly: Treiso
Crü: Rizzi e Nervo
Surface: 4 Ha
Altitude: 240 - 360 m. s.l.m.
Exposure: Sud e Est
Soil: marnoso- calcareo con venature sabbiose.
Year of planting: 1972 - 1985 - 2004
Training System: Guyot
Density: 4000 viti per ettaro
Production: 7000 kg/Ha
Grape Variety: Dolcetto

VINIFICATION
Harvest: The grapes are handpicked usually the second decade of September (with small variations depending on the weather).
Fermentation: in stainless-steel containers a controlled temperature for about 8 days
Malolactic Fermentation: Following the alcoholic fermentation, the wine is racked and undergoes a malolactic fermentation, which normally lasts a month.
Ageing: in steel tanks for around six months, before the bottling in the spring after the harvest.

WINE
DOLCETTO D'ALBA shows a beautiful bright ruby red color with deep violet highlights, with an explosive and fruity floral fragrance that evokes the blackberry, the wild strawberry, ripe black cherry, liquorices. The bouquet is dry and full-bodied, elegant and round, with notes of fruit and a wonderfully almondy finish.

NOTES
First year of production: 1974.
Serving Suggestion: whole meal wine ideal for starters, pasta, white meat, soups, salamis and cream cheeses.
Serving Temperature: 16°-18°C.