THE CUTTING EDGE

It stands out for its market elegance and typical minerality and it is the cutting edge of the Cortemila area. In 2016, given its historic cultivation on terraces, it conquers the coveted Slow Food Presidium.

The two “honorary diplomas” awarded to Emilio and Emerito Barberis in 1969, for the Competition for the Best Cortemiliese Dolcetto, are the confirmation of its never waning prestige.

Dolcetto Azienda Agricola Barberis
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  • Grape variety: 100% Dolcetto grapes

  • Production area: Cortemilia (CN)

  • Geographic exposition: south-west

  • Type of soil: marly-sandy

  • Training system: simple counter leaning with guyot pruning

  • Installation year: 1972

  • Grape harvest time: third week of September, depending on the desired level of ripeness

  • Harvesting method: manual

  • Vinification: : soft destemming and crushing without tearing the berries; alcoholic fermentation with selected yeasts at a controlled temperature (23-25° C) for 6-7 days. Racking and clarification by 2-3 racking. Then the malolactic fermentation takes places during spring without the addition of bacteria.

  • Vinification and aging times: 7-8 months in steel tanks with weekly batonnages and then 3/6 months in bottle

  • Color: intense ruby red

  • Aroma: clear and persistent bouquet, notes of ripe red fruit

  • Taste: it is pure, almondy, characterized by a bitter aftertaste typical of this wine

  • Alcoholic content: 12.5-13 %vol. depending on the vintage

  • Wine matching: it is a wine for all meals. It pairs well with earth food appetizers, first courses and vegetable soups.

  • Serving temperature: 16-18 °C

  • Technical information: content 0.75 cl.

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