Species of vine: Dolcetto

Zone of production: Cossano Belbo 

The grape from which this wine is produced is called Dolcetto (Sweetish) perhaps because, with such a low acid content, it has a sweet and extremely delicate taste. In Piedmont it is one of the first black grapes to be harvested. The fermentation of the must foresees a brief, temperature-controlled maceration. The malolactic fermentation comes about immediately afterwards. Following a series of decanting, and with the end of winter, work on it begins, work that foresees a clarification, tartaric stabilisation and sterile micro-filtered bottling. The bottles are then stoked horizontally and always in temperature controlled warehouses.

Gastronomic accompaniments: Suitable for first courses if the latter include mushroom or meat sauces, it also goes well with second courses of white, roast or even boiled meat.

To serve: One should serve it at a temperature of 20°C after uncorking the bottle at least a couple of hours beforehand.