Bruno Giacosa - Dolcetto D'Alba 2015
- Producer Bruno Giacosa
- Country Italy
- Region Piemonte
- Appellation Dolcetto D'Alba
- UPC 0 15643 53154 5
Bruno Giacosa
Bruno Giacosa's winemaking philosophy combines a respect for tradition and conservative winemaking with the selected use of modern technology to obtain the best expression of each vineyard's terroir. He is convinced that great wines begin in the vineyard with the production of grapes cultivated by experienced growers. This belief pushes him to improve quality with every harvest. In the cellar, the goal is to produce a wine that maintains its identity from vine to bottle, so winemaking methods are traditional and in full respect of the grape's typical characteristics
Technical notes
Grape variety: Dolcetto
Vineyards: Select vineyards in the villages of Neive, Neviglie, Treiso and Alba
Exposure: Southeast/Southwest/East
Yield: 55 hl/ha
Vinification: Stainless steel vats
Fermentation and maceration: 7 days in stainless steel vats; 5 days of maceration
Malolactic fermentation: completely developed
Refinement: 7 months in stainless steel vats
Bottling: April 2016
Alcohol: 14% vol.
Total acidity: 5.15 g/L
pH: 3.56
Total extract: 29.5 g/L
Sensory analysis: Intense and complex, with cherry, strawberry and blackberry notes. On the palate, the wine is full-bodied and well-balanced, with good freshness.
Optimal period for consumption: 2016-2018
Vineyards: Select vineyards in the villages of Neive, Neviglie, Treiso and Alba
Exposure: Southeast/Southwest/East
Yield: 55 hl/ha
Vinification: Stainless steel vats
Fermentation and maceration: 7 days in stainless steel vats; 5 days of maceration
Malolactic fermentation: completely developed
Refinement: 7 months in stainless steel vats
Bottling: April 2016
Alcohol: 14% vol.
Total acidity: 5.15 g/L
pH: 3.56
Total extract: 29.5 g/L
Sensory analysis: Intense and complex, with cherry, strawberry and blackberry notes. On the palate, the wine is full-bodied and well-balanced, with good freshness.
Optimal period for consumption: 2016-2018
