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Dolcetto d'Alba 2017 - Az. Agr. Falletto Maximize

Dolcetto d'Alba 2017 - Az. Agr. Falletto

Data sheet
  • Winery: Az. Agr. Falletto - Bruno Giacosa
  • Denomination: Dolcetto d'Alba DOC
  • Nation: Italy
  • Variety: Dolcetto
  • Production area: Serralunga d'Alba
  • Region: Piedmont
  • Year: 2017
  • Gradation: 14,5%
  • Bottle: 75 cl
  • In Vineyard: Manure as a natural fertilizer, use only copper and sulfur as a pesticide
  • Vinification: Fermentation in cement tanks with a maceration period of two weeks.
  • Yeast: Indigenous
  • Aging: In steel for 8 months.
  • Match with: Cheeses
  • Serving Temperature: Temperatura 16°C.
  • Typology: Red
  • Ideal consumption: From 2019 To 2025
  • Our judgment: 90/100

20,90 €

Last 1 bottles in stock

02405 - 7E6

Warning: Last items in stock!

Produced exclusively from the Dolcetto grapes of the company owned. The harvest is manual and takes place in October, in the cellar cement tanks are used for fermentation, the same happens with indigenous yeasts with a maceration period of two weeks. Once the fermentation is complete, the wine is aged in steel for 8 months.

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wine description

Produced exclusively from the Dolcetto grapes of the company owned. The harvest is manual and takes place in October, in the cellar cement tanks are used for fermentation, the same happens with indigenous yeasts with a maceration period of two weeks. Once the fermentation is complete, the wine is aged in steel for 8 months.

aging capacity

Drink in wine for 4-5 years.

small tips

Taste it at a temperature of 16 ° C throughout the meal.

  • Product Name:Dolcetto d'Alba 2017 - Az. Agr. Falletto
  • Product Reference: 02405 - 7E6
  • By Bruno Giacosa - Az. Ag. Falletto
  • Price: 20,90
  • Product Width: 0.00 cm
  • Product Height: 0.00 cm
  • Product Depth: 0.00 cm
  • Product Weight: 1.50 kg
  • Description: Produced exclusively from the Dolcetto grapes of the company owned. The harvest is manual and takes place in October, in the cellar cement tanks are used for fermentation, the same happens with indigenous yeasts with a maceration period of two weeks. Once the fermentation is complete, the wine is aged in steel for 8 months.
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