[et_pb_section fb_built=”1″ admin_label=”section” _builder_version=”3.22″ background_color=”#ffffff” transparent_background=”off” padding_mobile=”on” make_fullwidth=”off” use_custom_width=”off” width_unit=”on”][et_pb_row column_structure=”1_3,2_3″ admin_label=”row” _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”1_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_image src=”https:\/\/www.vinidelroero.it\/wp-content\/uploads\/2022\/02\/dolcetto-dalba-trevitis.png” align=”right” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” admin_label=”Immagine” _builder_version=”4.0.7″ animation=”off” sticky=”off” use_border_color=”off” border_color=”#ffffff” border_style=”solid” always_center_on_mobile=”on”] [\/et_pb_image][\/et_pb_column][et_pb_column type=”2_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text admin_label=”Testo” _builder_version=”4.0.7″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]<\/p>\n
[\/et_pb_text][et_pb_image src=”https:\/\/www.vinidelroero.it\/wp-content\/uploads\/2019\/11\/022.jpg” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” admin_label=”Immagine” _builder_version=”4.0.7″ animation=”off” sticky=”off” use_border_color=”off” border_color=”#ffffff” border_style=”solid” always_center_on_mobile=”on”] [\/et_pb_image][et_pb_text admin_label=”Testo” _builder_version=”4.0.7″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]<\/p>\n
After the harvest, strictly by hand, in September, the grapes are pressed to separate the stalks from the berries and fermented with the skins.
Fermentation takes place in steel barrels for about 10 days at a temperature of 24-26 \u00b0C. During this period, the skins and pips release color and tannins. After fermentation, the wine with still the skins is pressed to separate the solid part from the liquid part and put it to rest. 4 months aging in steel, with malo-lactic fermentation and then 3 months in bottle.<\/p>\n
Organoleptic Characteristics:<\/strong><\/em> The scent is enveloping, overwhelmingly vinous and persistent, reminiscent of mashed grapes which, when ripe, will take on hints of red forest berries. Characterized by a beautiful ruby \u200b\u200bred color with deep violet reflections. Harvest Period:<\/strong><\/em> September [\/et_pb_text][et_pb_button button_url=”https:\/\/www.vinidelroero.it\/wp-content\/uploads\/2022\/02\/dolcetto-dalba-trevitis-1.pdf” url_new_window=”on” button_text=”Scarica scheda tecnica” _builder_version=”4.0.7″ hover_enabled=”0″][\/et_pb_button][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>","protected":false},"excerpt":{"rendered":" DOLCETTO D’ALBA D.O.C. Dopo la vendemmia, rigorosamente a mano, nel mese di settembre, le uve vengono pigiate per separare i graspi dagli acini e messo in fermentazione con le bucce.La fermentazione avviene in botti di acciaio per circa 10 giorni ad una temperatura di 24- 26 C\u00b0. In questo periodo le bucce e i vinaccioli […]<\/p>","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_aioseo_hide_from_menu":"","footnotes":""},"class_list":["post-1858","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.vinidelroero.it\/en\/wp-json\/wp\/v2\/pages\/1858","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vinidelroero.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.vinidelroero.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.vinidelroero.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vinidelroero.it\/en\/wp-json\/wp\/v2\/comments?post=1858"}],"version-history":[{"count":0,"href":"https:\/\/www.vinidelroero.it\/en\/wp-json\/wp\/v2\/pages\/1858\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.vinidelroero.it\/en\/wp-json\/wp\/v2\/media?parent=1858"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
On the palate it is full, elegant,\nround, with notes of fruit and a pleasantly almond finish. Of great effect with a good balance between its ruity aromas and alcoholic warmth.<\/p>\n
Yield per hectare:<\/strong><\/em> 100 q.lli Ha grapes
Vinification:<\/strong><\/em> fermentation in steel barrels for about 10 days at a temperature of 24-26 \u00b0C.
Refinement:<\/strong><\/em> 4 months in steel and then 3 months in bottle
Alcohol:<\/strong><\/em> 13% \u2013 14%
Aging:<\/strong><\/em> 2-3 years
Serving Temperature:<\/strong><\/em> 16-18 \u00b0C<\/p>\n