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Denomination: Dolcetto d'Alba d.o.c. 2019
Grape variety: 100% dolcetto
Vintage: 2019
Alcohol: 13%
Altitude: 400 m.s.l.m.
Exposure: South-west
Geological origin: Lequio Formation - alternation of more or less cemented sandstone, compact sand and marl;
Soil type: Typic Ustorthent, fine and calcareous, of the hilly slopes;
Plant density: 4000-4500 vine stocks / ha surface;
Training system: espalier;
Pruning system: Guyot;
Production yield in grapes: 9000 kg of grapes / ha surface;
Production yield in wine: 6300 L wine / ha surface
TASTING NOTES
Color: ruby red with light violet reflections;
Bouquet: vinous, rich in fruity notes, reminiscent of cherry and raspberry;
Taste: good structure, moderate acidity, typical and almondy in the finish
GASTRONOMIC PAIRINGS
Appetizers, first courses and white meats.
SERVING TEMPERATURE: 18 ° C
FEATURES
It is the first red grape to be harvested. It is generally harvested within the first ten days of September.
Once transported to the company, the grapes are destemmed, crushed and sent to the thermo-conditioned stainless steel tanks where the alcoholic fermentation takes place. This takes place at a temperature of 26-28 ° C and lasts about a week.
After racking and racking, the wine is kept on the fine lees (sur lies), at a temperature of 20-22 ° C, for a period of at least two months and here it also completes the malolactic fermentation.
Subsequently, taking advantage of the winter cold, it is left for 3-4 months at low temperatures to favor the deposit of the turbid and clarification.
Finally, after a few decanting, spring is reached and the wine is ready for bottling and marketing.
Denomination: Dolcetto d'Alba d.o.c. 2019
Grape variety: 100% dolcetto
Vintage: 2019
Alcohol: 13%
Altitude: 400 m.s.l.m.
Exposure: South-west
Geological origin: Lequio Formation - alternation of more or less cemented sandstone, compact sand and marl;
Soil type: Typic Ustorthent, fine and calcareous, of the hilly slopes;
Plant density: 4000-4500 vine stocks / ha surface;
Training system: espalier;
Pruning system: Guyot;
Production yield in grapes: 9000 kg of grapes / ha surface;
Production yield in wine: 6300 L wine / ha surface
TASTING NOTES
Color: ruby red with light violet reflections;
Bouquet: vinous, rich in fruity notes, reminiscent of cherry and raspberry;
Taste: good structure, moderate acidity, typical and almondy in the finish
GASTRONOMIC PAIRINGS
Appetizers, first courses and white meats.
SERVING TEMPERATURE: 18 ° C
FEATURES
It is the first red grape to be harvested. It is generally harvested within the first ten days of September.
Once transported to the company, the grapes are destemmed, crushed and sent to the thermo-conditioned stainless steel tanks where the alcoholic fermentation takes place. This takes place at a temperature of 26-28 ° C and lasts about a week.
After racking and racking, the wine is kept on the fine lees (sur lies), at a temperature of 20-22 ° C, for a period of at least two months and here it also completes the malolactic fermentation.
Subsequently, taking advantage of the winter cold, it is left for 3-4 months at low temperatures to favor the deposit of the turbid and clarification.
Finally, after a few decanting, spring is reached and the wine is ready for bottling and marketing.
The Company Agricola San Martino includes 8 hectares of property, of which 3 hectares of vineyards surrounded by woods, ventilated by the Ligurian breezes and kissed by the sun.
Most of the vineyards are cultivated in Dolcetto and are located on the slopes of Clavesana.The soul and prestige of the Az. Agricola San Martino are recognized above all in the character of the "Dogliani D.o.c.g Superiore", the noblest of red wines, obtained from a careful and severe selection of Dolcetto docg grapes and from the selected productions of Sauvignon Blanc and Chardonnay.
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