The vines are planted halfway up a hill in Valle Talloria. The soil is rich of calcareous marl and has a good permeability. Dominant exposure is West, South-West.
Production surface owned: ha 3.
56 hl per hectare.
Grape production allowed per ha: 80 ql.
Vinification and Ageing
After the alcoholic fermentation in stainless steel tank for 6-8 days at the temperature of 24-25°C, follows the malolactic fermentation. The bottling (in the Albeisa bottles) regularly made in the spring after the harvest is preceded by the few months storage in stainless steel tanks.
Storage and evolution
For a maximum 3-4 years, according to the harvested vintage.
Tasting notes and sensory properties
This ruby red wine with violet reflections is characterized by its rich and complex structure. The Dolcetto di Diano d’Alba is a fruit-driven, intense, pleasant and persistent wine. Its pleasantly dry, harmonious and velvety taste is characterized by an almond aftertaste.
The Dolcetto di Diano d’Alba is a typical every-meal wine. Traditionally, it is served with salami, hot starters, first courses, vegetables, meat (chicken, rabbit, boiled meat, steak, etc.) and cheese. This wine enhances every meal.