Dolcetto di Diano d'Alba


IN THE VINEYARD Variety: Dolcetto
Production area: A single vineyard of about 50 years old, Sorì del Ricchino, Diano d’Alba (Cn).
Altitude and exposure: 350 m; South-West, West
Soil: Calcareous and clayey; alkaline pH.
Year of planting: 1966, 1978
Type of growth: Guyot
Fertilizer: Natural manure, green manure
Soil management: Only hoeing and mowing in the rows
Harvest: By hand in small crates; first half of September
Average production: 40 hl/ha

IN THE CELLAR Fermentation: In stainless steel tanks at controlled temperature with soft maceration on the skins of 8-10 days.
Aging: In stainless steel tanks for 8 months. In order to preserve the delicate aroma of marasca cherry, typical of Dolcetto grapes, and in full respect of tradition, there is no wood aging. Malolactic fermentation is completed.
Bottling: Bottled without filtration, it ages at least 4 months before being release on the market.
Release: 12 months after harvesting
Bottles produced: About 5.000
Bottle size: 0.75 L

TASTING NOTES Purple-red color with delicate violet reflections. Intense floral and fruity fragrance with enveloping notes of cherries, blackberry jam and violet. Fresh, mineral and juicy with a typical pleasant almond finish and sweet tannins in the mouth. A very drinkable yet structured Dolcetto, capable also of moderate aging.

SERVING SUGGESTIONS A versatile wine for whole meal. It is a fine match for starters and first courses. It is also excellent with medium-aged cheeses.


EVOLUTION Some of its sensorial characteristics render it particularly pleasing to drink when young, yet it is also capable of medium-term aging. In a cool, dark place at constant temperature, it will keep well for 3-4 years.

ALCOHOL CONTENT 13-13.5% by Vol.

RIZIERI - Via S. Calocero, 7 - 12055 Diano d'Alba (CN) - Italy
Tel/Fax: +39.0173.69183 -