2016

Dolcetto d’Alba DOC

Tre Stelle

Blue marl Limestone Fossils

300 meters above sea level

South South-West

100% Dolcetto

Certification Organic in process

Guyot simple

4 500 pi/ha

80 hl/ha

Hand harvested

The skins remain in contact with the must during the first fermentation for 8-9 days. Long fermentation by pumping. After the alcoholic fermentation, the malolactic is done in the cellar at a temperature of 20 ° C in steel tank

Indigenous

tank d’acier Stainless steelydable

13% alc./vol.

44 mg/l

0.3 g/l

5.03 g/l

Ruby with purple hue

Floral notes of violet, red fruits, fresh. Elegant tannins and persistent finish. Very pleasant to drink

18°C