This way an excellent final wine is obtained, rich of freshness and of fruity scent, but with big and harmonious body with dry flavor and typical slightly bitter after taste
The grapes, carefully harvested by hand, are immediately brought to the winery into suitable small aired crates and then destalked and soft pressed. The must is fermented at a maximum temperature of 30°C, that is controlled only through careful and frequent pumps-over. The skins are macerated for 6 – 7 days and when the fermentation is totally completed, that is all the sugar has been transformed into alcohol, the wine is racked off and transferred into stainless steel containers and the vinification process is completed with the malolactic fermentation
Maturation the wine is matured for about 6 months in stainless steel containers. Followed by a period of about 3 months in bottle of fining out to completes the production process prior the wine can be released for consumption.
Dolcetto is suitable for all meals and for all courses of the meal, from the first appetizers to the last course, which in Italy would be cheese. It is best not to pair with heavily seasoned dishes or extremely elaborated creations. Please serve at a moderate temperature 14 to 16°C, around 58°F, it would be a very good company.