Langhe Ancum

technical profile

Our dolcetto cru, a single plot, Ancum, in Madonna di Como, in the most suitable area, especially for Dolcetto production. After the manual harvesting of Dolcetto grapes from our vineyard, the grapes are destemmed without pressing, followed by spontaneous fermentation with whole grapes in concrete tanks for about a week at a temperature of 22 to 28 °C. In this way we obtain a very high concentration of fruit and aromaticity, Dolcetto’s identifying characteristics. This is followed by ageing for 6 months, again in concrete tanks, and a further 3 months in the bottle.

tasting notes

Ruby red colour with violet hues. Notes of crisp red fruit, like cherry and strawberry with an explosive hint of spice emerging from the fermentation. On the palate, a compact tannic texture gives a mineral and savoury sensation, typical of a dolcetto that expresses all its elegance. Langhe Ancum is our dolcetto, sincere.

perfect pairing

Thinking about Langa and his popular dishes, our Langhe Ancum recalls cured cuts, anchovies in green sauce, capunet (savoy cabbage dumplings stuffed with minced meat), but also roast rabbit. Travelling through recipes, in Spanish cuisine we can combine it with dishes such as chorizo tortillas. In Sweden, on the other hand, potatisbullar (fried potato balls accompanied by cold cuts). In South America, the empanadas chilenas. In Mexico the chicken burrito with guacamole sauce. In the United States, typical of New Mexico is the Stacked enchilada with green chile (chicken, corn tortilla, cheese, chilli).