Must taken from the Dolcetto di Ovada, separate fermentation in steel tank. A little bit sweet, but not too much, aromatic and fruity. Aperitif or dishes like melone con prosciutto. Service temperature till 15°C.

CHARACTERISTIC

Grape-vine:		Dolcetto harvested from 28/09/10 till 02/10/10
Vinification:		20 days in steel tank, fermentation temperature 16°C, only natural yeast
Winemaking:		steel tank, during winter period of 2 months by 0°C for tartaric stabilisation, malolactic fermentation. This wine was not corrected with must or sugar neither acidified or disacidified. The only measure taken is addition of metatartaric acid.
Bottling:		lot LS1101, 540 bottles
Analytic description:		alcol: 13,5 % Vol., total acidity 5,0 g/l, extract: 20 g/l, sugar residue: 3,7 g/l
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