Dolcetto plays the leading role and no other variety has a say. It is matured in old vats, fermented beforehand with its own yeasts, the maceration time is long (40 days), the harvest is manual and the work in the vineyard is geared towards minimal yields (2500kg/ha). The wine only contains microscopic amounts of sulphur and no filter leaf at all.
Style
Not a wine for bambini. Even the colour is as dark as the bottom of Lake Maggiore and black cherries, liquorice, smoke and meat also create dark associations on the nose. The body is taut and muscular, the tannins as compact as the defence of the Italian national team in 1982. If you bite through it, you come across herbs and forest flavours, meat and leather. It has little charm, but compensates for this with plenty of character.
Data sheet
- Grape variety: Dolcetto
- Vineyard: A high plateau at 350 m. Soil: sand & lime
- Harvest: By hand
- Vinification: spontaneous | Wild yeast; 40-60 days on the shells
- Expansion: 2 years in the wooden barrel, several years in the bottle (depending on the year)
- Filtration: no
- SO₂:<30mg/l
- Alcohol content: 13,5%
- Closure: Natural corks
- Drinking temperature: 15-17 ° C
- Perfect drinking maturity: From now on - 2030
- All winemakers listed at Vinonudo work in their vineyards with organic fertilizer and natural preparations and do without the use of herbicides, pesticides and artificial fertilizers.
