Vineyard:

100% sweet treat

Winemaking:

Start of maceration in stainless steel vats at 30-32°C. with frequent pumping over to optimize polyphenolic extraction. Fermentation continues until the sugars are exhausted at a controlled temperature of 25-26°C.

Refinement:

At the end of the malolactic fermentation (end of November), the Dolcetto di Diano d'Alba DOCG "Puncia d'l Bric" follows a stay of a few months in stainless steel tanks before bottling. It is put on the market after further refinement in the bottle. The company uses the 75cl Albeisa bottle.

Organoleptic characteristics:

Intense ruby red wine, with purple reflections. On the nose the aromas of blackberry and raspberry combine with clear hints of black cherry jam. In the mouth, the full and enveloping tannins give sensations of volume and roundness. The acidity well balanced with the fruity sensations gives persistence and flavor to the aftertaste of this special Dolcetto di Diano d'Alba DOCG.

Pairings:

The Dolcetto di Diano d'Alba DOCG “Puncia d'l Bric” pairs excellently with hot appetizers, cured meats, first courses in general and in particular those of traditional Langa cuisine (tajarin, agnolotti), vegetables, not too elaborate meats and cheeses. Excellent with bagna caòda.