The Dolcetto grape in the municipality of Barolo is harvested in September. After arriving in the cellar, it is destemmed, pressed and sent to the subsequent fermentation at a temperature that does not exceed 26°C. After approximately 7 days, the wine is separated from the skins and kept at 18°C ​​to encourage malolactic fermentation. Once completed, the wine is stored in steel and concrete tanks until bottling, which takes place in April. After bottling, the wine rests for a further month before being marketed.

On the palate, it has a light bitter aftertaste, typical of Dolcetto from these areas, and its color is purple and very lively. Dolcetto is considered a wine that pairs easily with the complex cuisine of the Piedmont region, and it can accompany the whole meal, from appetizers to desserts. Although it can be preserved for a few years, over time it tends to lose the freshness that characterizes it.

MATCH IT WITH:

How to serve

Glass:

Medium opening goblet

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Serve to:

16-18°C

When to drink it:

This wine is good straight away but you can age it for 2/5 years

Production area

Piemonte

Producer: Brezza