6 bottiglie di Monferrato Dolcetto, Ghiga

MONFERRATO DOLCETTO

D.O.C.

Taste notes

The Dolcetto is a classic table wine, fabulous for accompanying lunch or dinner from the beginning of the meal to the end. It is ideal for combinations with first and second courses. Thanks to its lightness and pleasant characteristics, this wine goes extremely well as an ‘apericena’, which is a dinner aperitif, and is great for all sorts of snacks. The Dolcetto can be considered an everyday wine; thanks to its lightness it’s great for any moment and every occasion in life, for both pleasant and sad times. It is particularly suitable for everyday lunches and dinners. The Dolcetto is always a great companion for snacks. It should be served preferably at a temperature of 18-20 °C

Historical notes

The Dolcetto, which is a red wine of moderate alcohol content and light structure, is a vineyard whose origins are uncertain. The name perhaps derives either from the flavor of the grapes, or even from the word “dosso”, because it prefers to be cultivated in hilly areas. The Dolcetto has always been grown in the Piedmont region, and it is still considered one of the most common varieties of grape throughout the region. This variety of grapes matures precociously and is very selective with respect to soil and climate. Dolcetto grapes produce wines with limited acidity, that are balanced in tannins and color. They are ready to be drunk right away, but they are also suitable for moderate aging. Thanks to its olfactory characteristics, the Dolcetto can also produce formidable rosé wines and young wines to be consumed in the same vintage year

Basic information

Name of the product

Monferrato Dolcetto

Vine variety

Dolcetto

Denomination

Monferrato Dolcetto

Classification

D.O.C.

Color

red

Typology

firm

Country/region

Italy – Piedmont

Alcohol content

12,40 % vol

Residual sugar

2,2 g/l

Aging

in steel containers

Number of bottles produced

2,000 bottles now

Vinification process

Method

the grapes are de-stemmed and crushed with a special machine. After which, alcoholic fermentation begins inside of concrete and steel tanks which have a capacity of about 8 ql each. The fermentation is carried out with specially selected yeasts at a controlled temperature, with frequent pumping and delestage

Temperature

24 – 25 ° c for the entire duration of the process

Duration

roughly 15 days

Malolactic fermentation

carried out in steel containers

Aging

2 – 3 months in steel containers

Age of barrels

not used

Type of barrels

not used

Type of wood

not used

Toasting level

not used

Percentage of new barrels

not used

Length of time in wood

not used

Mminimum length of time in bottles

10 – 15 days after bottling

Bottle

Weight of empty bottle

400 grams

Aging potential

maximum 2 years

Cork size

24 x 44

Cork material

cork

Bottle type

Bordeaux 0,75 l

Vineyard

% Grape/vine

100 % dolcetto

Terrain

medium mixture, with a good amount of iron and aluminum silicates. Low amount of limestone

Faces

north – east

Agricultural method

spontaneous grassing, cut twice during the spring – summer period and soil tillage (ripper subsoiling with 3 teeth) to a 30-40 cm depth, carried out in autumn. Limited use of herbicides and fungicides. A slight thinning is carried out to avoid excess production and improve quality

Year planted

1977

Type of harvest

manually in cases

Geo-localization

medium hill

Chemical analysis

Dry extract [g/l]

28 g/l

Total acidity [g/l of tartaric acid]

5,66 g/l

Volatile acidity [g/l of acetic acid]

0,55 g/l

Total so2 [mg/l]

126 mg/l

So2 free [mg/l]

25 mg/l

Pressure [bar at 20 ° c]

not present