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"MASANTE" Langhe Dolcetto D.O.C.

SPECIES OF VINE: Dolcetto.
VINEYARD: different vineyards in Bussia
(Monforte d'Alba).
HARVEST: manual, with grapes selection in the vineyard.
TIME OF HARVEST: third week of September.
VINIFICATION: red, with skin soaking inside stainless steel vats.
VINIFICATION TIME: the must stays on contact with the skins for 5 to 8 days and it is further drawn off wine; finally, the alcoholic VINIFICATION gets complete.
VINIFICATION TEMPERATURES: from 24 to 26 degrees centigrades.
CELLAR REFINING: the new wine remains for about eight months inside stainless steel vats: during this time it is transferred several times; finally, it will be bottled.
NOTES: the Dolcetto wine is refined in stainless steel vats in order to maintain it as fruity as possible; however, it is a wine with good body and structure and so it can age.