Dolcetto d’Alba DOC
Madonna di Como (Alba)
south-west – 500 mt. a.s.l.
calcareous and clayey marl
wine training system
Archetto variation of Guyot system
After the harvest into our vineyards of Dolcetto in Madonna di Como (Alba), in the cellar the grapes are destemmed and pressed. This is followed by a spontaneous fermentation in concrete tanks, with temperatures between 22°C and 28°c for about 7 days. This is followed by a soft pressing and ageing in stainless steel tanks for 6 months at a temperature of 18° C. This process allows the maintenance of the freshness and fruit notes. Then 4 months in bottle.
Ruby red color. On the nose, hints of red fruits, such as strawberry and cherry. In the mouth crunchy, vertical, pleasant, sustained acidity and freshness.
Thinking of the Langa and the dishes of popular cuisine, the Dolcetto, the farmer’s wine, is perfect with salami, anchovies with basel and garlic sauce, capunet (cabbage rolls stuffed with minced meat), but also baked rabbit. Traveling through the recipes, in Spanish cuisine we can pair it with dishes such as chorizo tortillas. In Sweden, on the other hand, the potatisbullar (fried potato balls accompanied by cold cuts). In South America, on the other hand, empanadas chilenas. In Mexico the chicken burrito with guacamole sauce. In the United States, typical of New Mexico, Stacked enchilada with green chile (chicken, corn tortilla, cheese, chili).