Dolcetto d'Alba DOC BIO CORDERO DI MONTEZEMOLO
| Sommelier score | 91/100 | 2024 |
| Winery | CORDERO DI MONTEZEMOLO |
| Denomination | Dolcetto d'Alba Doc |
| Vintage | 2020 |
| Grapes | 100% Dolcetto |
| Organic | Yes |
| Alcohol content | 13,00% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Code ICQRF | CN 1842 |
| Winery headquarter | Azienda Agricola Monfalletto Cordero di Montezemolo - La Morra (CN) - Fr. Annunziata, 67 |
| Bottle size | Standard bottle |
| Combination | Soups, Roast meat, Cold cuts and salami, Scallops with mushrooms, Sausage, Medium-aged cheeses, Cannelloni, Meat stewed |
| Region | Piedmont (Italy) |
| Style | Medium-bodied and fragrant |
| Wine list | Dolcetto d'Alba |
From 100% Dolcetto grapes vinification that the Cordero di Montezemolo winery produces this red wine suitable for all occasions as well as daily. The origin of the grapes falls on the surface of old vineyards owned in the northern side of the Monfalletto estate in the municipality of La Morra. The harvest takes place during the middle of September. The vinification involves the maceration for 4/6 days at controlled temperature between 28 and 30 º C with frequent pumping over in stainless steel tanks. Racking and end of alcoholic fermentation for a further 10/12 days. Malolactic fermentation in steel and part in wood of old barriques of 4 weeks and 6 years. passage. Finally, the wine is aged in steel and, for a small part, also in wood. Assembly in spring and bottling. Marketing within 2 months.
Characteristics of this Organic Dolcetto d'Alba
The wine has a bright ruby red color. The aroma is broad, fresh and crisp with small berries, cherry, raspberry and currant. The taste is dry, full-bodied and pleasantly bitter.
Serving suggestions tasting this red wine
A classic wine of the Piedmontese tradition ideal to accompany the entire and rich range of Piedmontese appetizers and Mediterranean tradition. Of great versatility it is excellent with raw meat all'albese, stuffed peppers, raw and cooked salami, veal with tuna sauce and on first courses such as tajarin and agnolotti, lasagne, poultry, rolls and skewers. The optimal serving temperature is 18ºC.
