Dolcetto d'Alba, Cordero di Montezemolo

DOLCETTO D’ALBA

D.O.C.

Varietal 

100% Dolcetto 

Production Zone

Large area of old estate vineyards on the north-facing slope of Monfalletto in the municipality of La Morra. Clay soil rich in magnesium and manganese oxide with exposure from the northeast to northwest. Sits between 220 and 260 meters above sea level

Harvest Period

Middle of September

Yield per Hectar
56 Hl/Ha - 7,500 bottles/Ha (3,000 bottles/Acre)

Vinification

Maceration for 4-6 days at a temperature between 28 and 30 °C with frequent pumping over in stainless steel tanks. Fermentation concludes after about 10 days and the wine is drawn off the lees. Malolactic fermentation takes place partly in steel and partly in wood (4th to 6th passage barrique)

Maturation

Mostly in steel and a modest part in wood. Blended and bottled in spring. Released on the market within 2 months

Sensory Characteristics
Bright ruby red in color. In the mouth, fresh and clean crisp little berry, cherry, raspberry and currant

Serving Temperature

15 °C / 59 °F

Average Life of Wine

To be drunk young preferably within the first year

Food Pairing
A classic wine to pair with the whole rich gamut of Piedmont antipasti, including steak tartar Alba style, stuffed peppers, raw and cooked salami, “vitello tonnato”. First courses like tajarin and agnolotti (ravioli), lasagna, poultry, roulade and “spiedini” (meat or other food on a skewer)

Average Annual Production

50,000 bottles