How we made it
VARIETY: 100% Dolcetto
After pressing, the grapes are left to macerate in the tank for about a day in order to obtain the maximum extraction of aromas; followed by fermentation with selected yeasts lasting 7/10 days, aging in steel tanks on fine lees for 4 months, further 4 months in steel tanks and at least 6 months in the bottle.
Ruby red color with violet reflections aromas of ripe red fruit, blackberry, raspberry and floral note, in the mouth it is structured, soft and harmonious.
On the table it goes well with red meats and cured meats and medium-aged cheeses.