The grapes were crushed and then the juice was fermented on the skins in thermo-controlled steel tanks for about 15 days. It was then pressed, racked and put through malolactic fermentation. After few months ageing in steel, the wine is bottled to bring out its fragrance and freshness.
Dolcetto D'Alba Roussot
- Francesco Rinaldi
- Piemonte, Italy
Method & Production
This wine is ruby red in colour with violet reflections. On the nose you get delicate hints of flowers and fresh fruit. It is dry on the palate with an aftertaste of almonds.
"Salumi" a board of cured Italian meats