An old autochthonous grape variety which has as many as 11 designations of origin in Piedmont, Dolcetto occupies a prestigious place in a limited area south of Asti. The best characteristics of Dolcetto wine, typically easy on the palate due to its naturally low fixed acidity, are enhanced with cellaring, and only after a year of maturing it can bear the “Superiore” mark.
Production zone: 24 municipalities in the province of Asti;
Production yields: Max. 8 tons, corresponding to 56 hectoliters per hectare;
Minimum aging required and release: Dolcetto d’Asti Superiore: 12 months from January 1st of the year after harvesting;
Minimum total alcohol content: 11.5% by vol. (12.5% by vol. if Superiore).
The color is ruby red with more or less accentuated violet hues, tending towards garnet as it evolves; the intense nose of red fruit, often with a clear scent of cherries, accompanies a considerably rich and harmonious taste, with a characteristic almond finish.
Suitable for drinking throughout a meal, it goes particularly well with salami and ham, hors d’oeuvres and pasta, rice or soup dishes, fresh cheeses or moderately aged firm textured cheeses.