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Dolcetto d'Alba 2016, Prunotto


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9,79 €


11,13 €

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Data sheet

District Piemonte

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Vintage 2015


Dolcetto d'Alba D.O.C.


Dolcetto 100 %

Origin & Soil

vineyards in the townships of Barbaresco, Treiso, Alba e Monforte d’Alba with soils created by powerful marine currents during the Miocene epoch, mixed in composition with both sand and clay


a lively ruby red in color, grapey in aroma with notes of fruit and flowers, a classic Piedmontese wine which can be drunk during an entire meal from hors d’oeuvres to cheese. Serve at a temperature of 16° centigrade (60° Fahrenheit) from one to three years after the vintage

Climate Vintage

After the month of January and in the first part of February characterized by mild temperatures and scarce rainfall, abundant precipitations arrived in March and left highly useful reserves of ground water in the soil. The colder weather which followed led to a delay in the initial plant activity which can be estimated at approximately ten days, and this delay continued up until the end of summer, a season which also began slowly but then developed positively and continued with warm temperatures up until the end of September. The 2016 harvest was certainly one of the longest in recent years: it began on September 12th with Arneis and Dolcetto and continued without a pause up until the picking of the last Nebbiolo in mid-October. An excellent vintage for the Dolcetto, while the Barbera benefitted from the long growing season to accumulate sugar; the grapes were picked, however, with a tonic acidity as well. The Nebbiolo harvest began while the Barbera grapes were still being picked, and the crop was harvested, without the slightest problem, when the grapes were completely ripe both analytically and physiologically


the vintage gave a healthy crop with an excellent balance of the various components in the grapes (sugars, acidity and polyphenols). After the destemming and pressing the grapes fermented for seven days on their skins at a maximum temperature of 27°-28° centigrade (80°-82° Fahrenheit). The malolactic fermentation was completed in mid-December and the wine was aged al months in stainless steel tanks before bottling in the spring


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Dolcetto d'Alba 2016, Prunotto

Dolcetto d'Alba 2016, Prunotto

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