Dolcetto d'Alba D.O.C. - press


Vinification
vinification is conducted in steel vessels for about 6-8 days according to vintage and condition of the grapes. During this phase the wine is pumped in order to obtain the right colour and tannin content.
The temperature during fermentation is monitored so as to not exceed 30-32 degrees Celsius in order to avoid any undesired tannin discharge. After devatting the temperature is maintained at 18 degrees Celsius to facilitate malolactic fermentation.

Aging
Afterwards the wine is stored in steel tanks until March and is racked 2 or 3 times in order to avoid diminishing phenomena. The next phase is cold stabilization, which is then followed by bottling. After 2 months in the bottle the wine is ready for consumption.