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Dogliani is made from Dolcetto grapes, a very complex and delicate vine to which great care must be given. The processing is traditional and artisanal.
After fermentation and the various stages of processing, the Dogliani is placed in small wooden barrels for 12 months. After a year, this Dolcetto acquires character and is appreciated for its harmonious body; the body is characterised by a high dry extract, the colour is ruby red.
Features and Service
The flavour is dry, almondy, harmonious, with a fruity and characteristic aroma, making this Dolcetto ideal for accompanying cold dishes, soups, white meats and some fish, and it also goes well with more demanding main courses.
Organoleptic characteristics
Warm, soft wine with good austerity. The colour is an intense ruby with violet reflections, the nose reveals hints of small fruits, dried fig and plum jam. In the mouth it is powerful, persistent and with a nice final tannicity.
Alcohol
From 12.5% to 14% depending on the vintage
Pairings
Goes well with first courses and even elaborate and tasty meat dishes.
Longevity
4 to 8 years
Grapevine
100% Dolcetto
Vigne locality
Located in the municipality of Monchiero
Vineyard Altitude
Between 350 m and 450 m above sea level.
Soil composition
Clayey-limestone
Vineyard exposure
South-east
Training system
Classic Guyot
Vinification method
Vinification is carried out in stainless steel tanks, using the 'emerged cap' system, and maceration of the marc lasts from 5 to 7 days. The fermentation temperature is controlled and maintained at around 25°-27° C. Malolactic fermentation takes place at the end of fermentation and after racking.
Ageing
Ageing lasts for at least 14 months, of which at least 8 months in small oak barrels and 6 months in the bottle for adequate evolution of the product before release on the market.
