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Dolcetto di Ovada D.O.C.

First year of production
1990
Grape
Dolcetto di Ovada
Vineyards Exposure
Predominantly south-west
Altitude
250-300 MASL
Soil type
Calcareous Clay
Pruning system
Guyot, 5000 vines per hectare
Harvest
Whole ripened; hand-picked in 20 Kg crates
Fermentation
Temperature controlled at 28°C in stainless steel tanks
Malolactic fermentation
Developed in stainless steel tanks
Refinement Condition
Aged in stainless steel tanks and then in bottle for the time needed
Alcohol by Volume
13-14% ABV