Dolcetto d’Alba

Dolcetto is traditionally defined as the Workhorse of Piedmont, capable of thriving in cold soils normally considered unsuitable for Nebbiolo. Thanks to the special microclimate of the Sant’Anna vineyard, Amalia Cascina in Langa Dolcetto can be regarded as a more complext wine, also suited to moderate ageing. After a maceration of 6-8 days, the wine undergoes malolactic fermentation, followed by maturation in stainless steel for about 8 months, after which bottling takes place. Dolcetto, known for the softness of its tannins, is the typical light red wine to be served slightly chilled and paired with a light first course or white meat.