Dolcetto d'Alba DOC Cordero di Montezemolo with a fresh and clear aroma of small berries, cherry, raspberry and currant.
It goes very well with classic Piedmontese appetizers such as raw meat with Albese, stuffed pepper, raw and cooked salami and vitello tonnato. Also excellent on first courses such as tajarin and agnolotti, lasagna, poultry, rolls and skewers.
Bright ruby red color.
In steel and, for a modest part, also in wood. Spring assembly and bottling. Marketing within 2 months.
Maceration for 4/6 days at temperatures between 28 and 30 ° C with frequent pumping over in stainless steel tanks. Racking and end of alcoholic fermentation for a further 10/12 days approximately. Malolactic fermentation in steel and part in wood (old barriques of 4th and 6th passage).