The wine touches amazing organoleptic tops, the best in power complexity and balance: the wine is almost totally projected in the vineyard instead of in the cellar where the grapes, perfectly mature, play a decisive role. It has an impenetrable and dense ruby color with spicy shades coming from a good, non intrusive wood accompanied by touches of small red mature fruits. The taste is thick and has a softness that bears the taste and ends with long shades of minerals. Perfect with rabbit and pork chops.
Wine: Dolcetto di Dogliani Siri d’Jermu Region: Piemonte Oenologist: Orlando Pecchenino Grapes: 100% Dolcetto Vineyards location: Valdiba’ Extension: 25 ha Orientation: southeast and southwest Altitude: 1380 ft Vine training: guyot Soil: clay Total production (btls): 48,000 Vinification: Skin fermentation in stainless steel for 6-7 days at 30 C, remontage every 3 hours, temperature reduced to 20-22 C for malolactic fermentation. Ageing: In stainless steel and contact on the lees for 6 months with batonage every week.