Langhe Dolcetto

First vintage: 1996

It is one of the red wines that have always lived in our territory.

Vinified exclusively in steel, our dolcetto is meant to be reminiscent of the house wine: simple and suitable for any meal.

LANGHE DOLCETTO

Dolcetto

100%

Grapevine	100% Dolcetto
Production area	Castellinaldo d’Alba – Roero
Land	clayey – sandy
Exposure / Altitude	280 – 330 m
Breeding / Pruning	counter-espalier / Guyot
Planting density	5,000 vines per hectare
Yield per hectare	60hl
Harvest	Manual in mid-September
Vinification	5-7 days of maceration with frequent délestages and punching down; temperature controlled, maximum regime 28° C
Refinement	6 months in stainless steel barrels, 6 months in bottle
Bottles per year	6.000
Pairings	Pasta and meat main courses
Formats	0,75L

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Frequently Asked Questions

Curiosities and questions about Langhe Dolcetto and related concepts

It is our fruitiest and “easiest” red wine, in fact its alcohol content is 12.5 percent. It is not stored in wood, only stainless steel. It is a fresh wine, suitable for all meals, every day.

Délestages is a technique used in maceration that by improving the exchange between the liquid and solid phases promotes color extraction and diffusion.

The pomace is lowered and plunged back into the fermenting must to break up the cap that accumulates on the surface, carried by carbon dioxide. This facilitates aeration of the must by promoting the multiplication of alcoholic ferments.

A cru, from the French verb croître (to grow), means “that which grows in an area,” and indicates a specific vineyard in a given geographic region from which a particularly high-quality wine is made.

The word cuvèe stands for a wine composed of the blending of several wines. By blending different wines, it is possible to balance the flavors and perfect the tastes expressed by the various crus.

The term guyot is named after its originator, Dr. Jules Guyot, who in the mid-19th century gave birth to this vine training system. Guyot at Cascina del Pozzo is the simple one so with only one head of fruit. On red wines we leave 6 to 8 buds depending on the vigor of the plant and a single spur of 2 buds for the following year. This leads to more quality and less quantity.

Batonnage is a technique used to stir a fermenting wine that will then move on to barrel aging. The action brings the lees, that is, the yeast residues necessary for alcoholic fermentation, to the surface. Batonnage is traditionally carried out with a bâton or “stick.”

Tonneaux, from the Latin word “tunna,” means “cask” or “vessel.” These are wooden barrels, originating in the Bordeaux area of France, spread throughout the world, used for aging wine.

Vineyard: Fountains

Pairings

Pasta

Langhe Dolcetto pairs well with pasta. Below are some classic pasta dishes that are well compatible with this label:

Spaghetti carbonara
Pumpkin risotto
Spaghetti all’amatriciana

Fusilli with game ragout
Spaghetti cacio e pepe
Lasagna Bolognese

Meat

Langhe Dolcetto is also ideal with main courses of meat. The following are some examples:

Roast veal
Veal stew
Milanese cutlet
Chicken with potatoes

Green pepper fillet
Oxybuchi
Lemon escalopes
Braised Donkey