Sottimano Bric Del Salto Organic Dolcetto 2018 (Italy)
- Fruity
- Rich & fresh
- Medium bodied
- Long finish
It is well balanced in all of it components, starting with its deep colour, its fruity, rich and elegant nose, and a complex lingering and fresh taste.
The "Bric DelSalto" Dolcetto is the result of the different soils of the "crus" in which the vines are grown. It is the combination of 3 different vineyards of Dolcetto in Neive: Cottà, Basarin and San Cristoforo.
The fermentation and the maceration on the skins normally take about 12 days. No selected yeasts are used. The malolactical fermentation is completed in stainless steel, where the wine remains for approximately 6 months. There is no filtering and no fining prior to bottling.
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Sottimano Bric Del Salto Organic Dolcetto 2018 (Italy)
Sottimano Bric Del Salto Organic Dolcetto 2018 (Italy)
- Fruity
- Rich & fresh
- Medium bodied
- Long finish
It is well balanced in all of it components, starting with its deep colour, its fruity, rich and elegant nose, and a complex lingering and fresh taste.
The "Bric DelSalto" Dolcetto is the result of the different soils of the "crus" in which the vines are grown. It is the combination of 3 different vineyards of Dolcetto in Neive: Cottà, Basarin and San Cristoforo.
The fermentation and the maceration on the skins normally take about 12 days. No selected yeasts are used. The malolactical fermentation is completed in stainless steel, where the wine remains for approximately 6 months. There is no filtering and no fining prior to bottling.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- Fruity
- Rich & fresh
- Medium bodied
- Long finish
It is well balanced in all of it components, starting with its deep colour, its fruity, rich and elegant nose, and a complex lingering and fresh taste.
The "Bric DelSalto" Dolcetto is the result of the different soils of the "crus" in which the vines are grown. It is the combination of 3 different vineyards of Dolcetto in Neive: Cottà, Basarin and San Cristoforo.
The fermentation and the maceration on the skins normally take about 12 days. No selected yeasts are used. The malolactical fermentation is completed in stainless steel, where the wine remains for approximately 6 months. There is no filtering and no fining prior to bottling.
