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.
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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