Description
A red wine produced from Dolcetto grapes grown in almost all the hilly Asti area.
The minimum alcohol content must be 11.5 degrees. If subjected to a minimum ageing period of at least one year, it may be classified as a Superiore (with a minimum alcohol content of 12.5 degrees).
The minimum alcohol content must be 11.5 degrees. If subjected to a minimum ageing period of at least one year, it may be classified as a Superiore (with a minimum alcohol content of 12.5 degrees).
Data Sheet
Dolcetto d’Asti Doc
Production regulations: D.P.R. June 10, 1974.
Grape Variety: Dolcetto 100%
Colour: intense ruby red.
Bouquet: winy, pleasant, characteristic.
Taste: dry, velvety, balanced, with moderate acidity.
Minimum alcohol content: 11,50% vol.
Dolcetto d’Asti Superiore Doc
Production regulations: D.P.R. June 10, 1974.
Grape Variety: Dolcetto 100%
Colour: intense ruby red.
Bouquet: winy, pleasant, characteristic.
Taste: dry, velvety, balanced, with moderate acidity.
Ageing: minimum 12 months.
Minimum alcohol content: 12,50% vol.
Production regulations: D.P.R. June 10, 1974.
Grape Variety: Dolcetto 100%
Colour: intense ruby red.
Bouquet: winy, pleasant, characteristic.
Taste: dry, velvety, balanced, with moderate acidity.
Minimum alcohol content: 11,50% vol.
Dolcetto d’Asti Superiore Doc
Production regulations: D.P.R. June 10, 1974.
Grape Variety: Dolcetto 100%
Colour: intense ruby red.
Bouquet: winy, pleasant, characteristic.
Taste: dry, velvety, balanced, with moderate acidity.
Ageing: minimum 12 months.
Minimum alcohol content: 12,50% vol.
Consortium
Consorzio Barbera d'Asti e Vini del Monferrato
Administration: Via Morelli, 15 14100 Asti (AT)
T +39 0141 598998 F +39 0141 598984
www.viniastimonferrato.it consorzio@viniastimonferrato.it
Administration: Via Morelli, 15 14100 Asti (AT)
T +39 0141 598998 F +39 0141 598984
www.viniastimonferrato.it consorzio@viniastimonferrato.it
DO YOU KNOW
A table wine, Dolcetto d'Asti should be served at 16-18 °C in balloon-shaped glasses. It goes very well with agnolotti, game, fowl, cured meats and fresh or semi-hard cheeses.