Description
Among the different types of Dolcetto from Piedmont, Dolcetto di Alba is the one that has the largest number of bottles produced each year. The production area includes several towns in the area around Alba, in the province of Cuneo and a small portion of the province of Asti, in the town of Coazzolo. The minimum alcohol content is 11.5 degrees, while the Superiore must have an alcohol content of at least 12.5 degrees and have aged at least one year.
Data Sheet
Dolcetto d’Alba Doc
Production regulations: D.M. March 25, 2010.
Grape Variety: Dolcetto 100%
Colour: ruby red.
Bouquet: fruity and characteristic.
Taste: dry, almondy, harmonic.
Minimum alcohol content: 11,50% vol.
Dolcetto d’Alba Superiore Doc
Production regulations: D.M. March 25, 2010.
Grape Variety: Dolcetto 100%
Colour: ruby red.
Bouquet: fruity and characteristic.
Taste: dry, almondy, harmonic.
Ageing: minimum 12 months.
Minimum alcohol content: 12,50% vol.
Production regulations: D.M. March 25, 2010.
Grape Variety: Dolcetto 100%
Colour: ruby red.
Bouquet: fruity and characteristic.
Taste: dry, almondy, harmonic.
Minimum alcohol content: 11,50% vol.
Dolcetto d’Alba Superiore Doc
Production regulations: D.M. March 25, 2010.
Grape Variety: Dolcetto 100%
Colour: ruby red.
Bouquet: fruity and characteristic.
Taste: dry, almondy, harmonic.
Ageing: minimum 12 months.
Minimum alcohol content: 12,50% vol.
Consortium
Consorzio di Tutela Barolo Barbaresco Alba Langhe e Dogliani
Administration: Corso Enotria, 2/C - Ampelion 12051 Alba (CN)
T +39 0173 441074 F +39 0173 361380
http://www.langhevini.it/ consorzio.vini@langhevini.it
Administration: Corso Enotria, 2/C - Ampelion 12051 Alba (CN)
T +39 0173 441074 F +39 0173 361380
http://www.langhevini.it/ consorzio.vini@langhevini.it
DO YOU KNOW
Dolcetto d’Alba is a stable presence on the tables of most families in Piedmont and especially in the Langhe region. A red wine to be enjoyed throughout the meal and daily to accompany the main dishes of Piedmontese tradition, from tajarin with meat sauce to ravioli del plin, from dishes with mushrooms to mixed boiled meats. Serve at a temperature of 16-18 °C, preferably in balloon-shaped glasses.