Red; 2015; Region: Piedmont.

Alcohol Content: 12.5%
Serving Temp: 18 °C
Aging: 3 months in stainless steel vats and subsequently put into bottles
Acidity: 5.8 gr/l

Do not let the name fool you: this wine, traditionally known as the most present on the tables of the Langhe, is not at all sweet. Its original dialect name, "duset", reference to land sheltered from the wind where it's preferred to cultivate this variety, was transposed into Italian preferring the sound to meaning.

The vinification of Dolcetto is the classic red vinification. The grapes are crushed, de-stemmed and fermented in vats at a controlled temperature (28-30 ° C) for about 7-10 days depending on the vintage. In this period about 2/3 pumpingover are made to promote fermentation and its processes. After fermentation, a transfer is made in order to eliminate the lees, then the wine is aged for about 3 months in stainless steel vats and subsequently put into bottles.