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Dolcetto d’Alba “Piano delli Perdoni”

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Dolcetto d’Alba “Piano delli Perdoni”

Dolcetto is a regional grape that grows near the town of Alba. The type of vine training exercised by Mossio is reflective of their decision to maintain traditional viticultural practices. They use a simple guyot with a modified arch. This method requires manual pruning and results in low-lying bunches which must be harvested by hand. Mossio is always featured in the Slow Food* “Slow Wine Guide” and is regularly awarded by them for wines of outstanding quality at an everyday price.

Appellation: Dolcetto d’Alba DOC

Type: Red, dry

Grape Variety: 100% Dolcetto

*Slow Food is a global, grassroots organization, founded in 1989 to prevent the disappearance of local food cultures and traditions

Wine Details:

Tasting Notes:
Color: Dark, ruby-red.
Bouquet: Intensely aromatic and tasty, with hints of blackberry and red fruit, spices and a balsamic flair.
Taste: Rich, dark fruit, herbs, and root. There is a fruity balsamic note on the elegant, silky and smooth finish.
Alcohol: Approx. 14-14.5% Vol.
Serving temperature: 18° C (64º F)
Pairing: It’s an ideal combination with appetizers, first courses, white meats, roasted, braised and stewed red meats, dishes with truffles, stewed or roasted oily fish, and mature cheeses.

Vinyard Notes:
Vineyard area: The Piano delli Perdoni is a single, seven-hectare, vineyard in Rodello, in the Langhe, Province of Cuneo.
Altitude: 420 meters a.s.l.
Soil: Sand 27%, Limestone 51%, Clay 22%.
Farming: Guyot and a balanced dry pruning, a careful cure in the moment of greater vegetative development and a radical thinning before and after the beginning of ripening. All work is manually executed to allow close-care and quality control. The only mechanized process is when any treatments (copper sulfate and pit sulfur) are called for, and for the control of the grass cover-crop.
Vines Per Hectare: 5,000

Winemaking Notes:
Harvest: Last week of September, by hand.
Vinifcation: Fermentation takes place in steel vats for ten days of maceration on skins
Aging: Bottled in August without filtration and held for at least two months for refinement.
Average Bottles Produced: 30,000