Dolcetto spicy blackberry and plum scents...

Denomination:
Dolcetto, Santa Barbara AVA
Vintage:
2008
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