Dolcetto spicy blackberry and plum scents...
- Denomination:
- Dolcetto, Santa Barbara AVA
- Vintage:
- 2010
- Grape Variety:
- 100% Dolcetto
- Alcohol content:
- 15.18% by vol.
- Average production:
- 1,200 bottles
- Average yield per acre:
- 1,000 bottles
- First Vintage:
- 2008
- Available Vintages:
- 2010
- 2009
- 2008
- Awards Received:
- California State Fair:
- 2010 Double Gold Medal
Best of Class 98 Points
- Critics Challenge:
- 2010 Silver Medal
- San Francisco International Wine Competition:
- 2010 Bronze Medal
- Vineyard:
- Name/location:
- Los Alamos
- Type of soil:
- Rocky clay loam
- Average age of vines:
- 20 years
- Average altitude:
- 571 ft.
- Vineyard size:
- 5 acres
- Special characteristics:
- Southern exposure
- Wine making process:
- Time of harvest:
- End of September
- Cellar:
- Pizzulli Family Winery, Camarillo.
- Fermentation:
- Alcoholic fermentation for 12-14 days in open fermenters at controlled temperature, malolactic fermentation in French oak.
- Aging:
- Medium toasted French oak for 12 months
- Bottling:
- In bottles for 3 months
- Specialties:
- Light filtration and albumin clarifying
- Release:
- 18 months after harvest
- Wine description:
- Color:
- Intensive ruby red
- Bouquet:
- Spicy blackberry and plum scents.
- Taste:
- Full bodied, sweet tannins, impeccably balanced wood; Slight acidity with a long, fine finish.
- Evolution:
- 25 years
- Available bottle sizes:
- 750 ml
- Pairings:
- Elaborate meats and pasta dishes.
- Further information:
- Cultivation system:
- Guyot
- Titratable acidity:
- 0.516g/160ml
- Sugar content:
- 1mg/100ml
- Ph level:
- 4.10
- Recommended
Serving temperature:
- 60º-63º Fahrenheit
- Recommended
Type of glass:
- Big Bordeaux
