DOLCETTO D’ALBA DOC
VINEYARD: 1,2 Ha., 30 year old vines, spurred cordon training-system, vine density up to 5.500 plants per Ha. South-West exposure. The soil is compact limestone intermixed with loam and sand, covered by a thin layer of clay. 100% Barbera.
WINEMAKING: Barbera grapes are handpicked the third week of September and fermented in stainless steel vats at controlled temperature with ambient yeasts. The wine matures in Slavonia oak for 10 months prior to bottling and release.
| APPELLATION |
Dolcetto d’Alba Doc |
| VINTAGE |
2006 |
| GRAPE COMPOSITION |
100% Dolcetto |
| TYPE |
Red / Dry |
| VINEYARD | 1.5 Ha. scattered throughout Neive and Treiso, 20 to 30 year old vines, density up to 5.000 plants per Ha. Cordon training system. |
| SOIL |
Sandy-clayey topsoil over a bedrock of compact limestone intermixed with loam and sand |
| ALCOHOL |
13% |
| PRODUCTION |
12.000 bottles |
AWARDS |
Gambero Rosso one Glass |
| TASTING NOTES |
|
| WINE MAKING |
Dolcetto grapes are hand-picked the last week of September, destemmed, crushed and fermented at cool temperature with ambient yeasts in stainless steel vats. Maceration on the skins last for 5/6 days. The wine matures in stainless steel vats for 8 months prior to bottling and release. |
| FOOD MATCH |
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| Producer Home page: |
Cantina del Glicine |
| WEBSITE: | www.cantinadelglicine.it |
| WINE REGION: |
 Piedmont |
Popularity: 11% [?]
Thu, Jul 9, 2009
Piedmont