Dolcetto Passito, “Le Margherite”

Color: Deep, dense ruby red with shades of garnet.

Bouquet: Intense, clean, pleasing and refined aromas that open with notes of cherry jam, prune and dried violet and are followed by hints of blackberry, strawberry, blueberry and raspberry jams and a vanilla glaze.

Taste: Good correspondence to the nose, prominent yet gentle tannins, good body, intense flavors, pleasing roundness. The finish is persistent with recalls of cherry and blueberry jams and prune.

Alcohol: Approx. 14-14.5% Vol.

Serving temperature: 15-16° C (59-62º F)

Pairing: It is ideal with small pastries, chocolates and cakes – especially ones featuring hazelnuts, tarts or medium-aged cheeses.

Production zone: Rodello.

Vineyard area: The grapes come from a vineyard extends over an area of three hectares.

Exposure: The vineyard is on a plateau.

Altitude: 460 m Meters a.s.l.

Vine density: Approximately 5,500 vines per hectare

Soil: A composition of sand 27%, silt 51%, and clay 22%..

Training Method: Guyot. The vineyard is manged using balanced dry pruning, a careful cure in the moment of greater vegetative development and a radical thinning before and after the beginning of the ripening. This is all manually executed for quality control. The only treatments are as needed applications of copper sulphate and pit sulfur, as well as control of the vine growth.

Average age of vines: 60 years.

Grape yield per hectare: 60 quintals.

Harvest: Mid September. It is collected manually in special wodden boxes and placed in the fruit rack for drying (typically five months at a temperature of 7º C, humidity 45%, and then pressed in the month of February).

Vinification: Vinification is done in steel tanks for thirty days of maceration on the skin.

Aging: 24-months in wood and 2 months in the bottle before release.