Riocrosio

Description: Dolcetto is one of the most typical native grape varieties from Piedmont, if not a little peculiar. It is declined in various appellations, and widespread in the Langhe and Monferrato areas, between the Provinces of Asti, Alessandria and Cuneo. The name refers to a spring called “Crosio”, from the dialectal word “crös” meaning a deep dug out, which gushed out in the deep ditch at the foot of Monte del Mare, a fascinating hill between the Vinchio and Vaglio Serra villages.

Harvest: On the second week of September, the grapes are harvested in the morning and delivered to the winery during the day, so that the grapes arrive fresh at the winery.

Vinification: After crushing and destalking the grapes, the must is sent to vertical stainless tanks. The alcoholic fermentation and maceration last around 6 days. Many automatic pumping over is carried out to extract the polyphenolic substances from the skin. The fermentation occurs at a constant temperature of 26 °C.

Ageing: The malolactic fermentation takes place immediately after the alcoholic fermentation and the wine remains in stainless steel tanks for about 3 months prior to bottling.

Pairings: aperitive with cheese or salami board, all kind of starters or light first course dishes, noodle or vegetable soups, salads, white meats.

Serving temperature: 18 °C.