Grape Variety: Dolcetto
Harvest: third ten days of September.
Vinification: traditional red-wine making, grapes destemming, squeezing and maceration on peels over 6-7 days. Controlled temperature fermentation, subsequent drawing off and malolactic fermentation. Refining in stainless steel tanks.

TECHNICAL INFORMATION:
Alcohol: 13%vol
Acidity: 5,5 g/l itartaric acid

ORGANOLEPTIC FEATURES:
Colore: intense ruby red with purple glints.
Scent: fruity with hints of cherry and raspberry.
Taste: soft and velvety, well-bodied. Slightly bitter aftertaste..

IDEAL SERVING TEMPERATURE: 16 - 18°C