A careful cut of dolcetto and barbera, from which comes the etymology of its name (DOL-BA). The wine is cut after malo lactic fermentation and the goal is that of a medium-bodied wine with the freshness of Barbera and the rustic tannin of Dolcetto.

  • Type : red wine
  • Grape varieties : Dolcetto-Barbera 40% -60%
  • Name : Langhe DOC
  • Production area : Barolo and Vergne
  • Collection period : mid-September

  • Alcohol content : 13% vol.
  • Total acidity : 5.9 g / l
  • Dry extract : 26 g / l
  • First year of wine production : 1998

Thinning in the vineyard and selection during grape harvesting. Collection in 20Kg cases. The vinification of the 2 grape varieties takes place separately. After the destemming-crushing, maceration and alcoholic fermentation takes place on the buccie for 10-12 days in steel tanks. Malolactic fermentation at 20 ° C.

For 12 months, part in wooden barrels of different capacities of 15-20-40hl and partly in tanks of temperature-controlled steel. The cut between the two varieties can involve wines coming from different years. Bottling in late summer. Further 6 months aging follows in the bottle before being sold.

  • Color : intense ruby red
  • Perfumes : spices, undergrowth, fruit jam, wild flowers
  • Accostamenti : starters based on cured meats and peppers, pasta based dishes, pizza, meat white.
  • Service temperature : 16-18 ° C
  • Recommended glass : red wine glass (Spiegelau wine series)
  • Ability to evolve : 3-5 years