The elegant Treiso Dolcetto d'Alba from Righe flows into the glass with a bright ruby red color. The first nose of the Treiso Dolcetto d'Alba presents notes of plums, blackcurrants and blackberries. The fruity parts of the bouquet are joined by even more fruity, balsamic nuances.
This Italian wine delights with its elegantly dry taste. It was bottled with just 0.5 grams of residual sugar. As you would expect from a wine in the high quality wine range, this Italian naturally delights with the finest balance despite its dryness. Excellent taste does not necessarily need a lot of sugar. On the tongue, this balanced red wine is characterized by an incredibly velvety texture. Thanks to its balanced fruit acidity, the Treiso Dolcetto d'Alba flatters the palate with a soft sensation without lacking in juicy liveliness. The finish of this youthful red wine from the Piedmont wine-growing region, or more precisely from Dolcetto d'Alba DOC, is ultimately delightful with a good aftertaste. The finish is also accompanied by mineral notes from the limestone and marl-dominated soils.
Vinification of the Treiso Dolcetto d'Alba from Righe
This balanced red wine from Italy is made from the Dolcetto grape variety. The vines that produce the grapes for this wine grow on limestone and marl soils in Piedmont. When perfect physiological ripeness is ensured, the grapes for Treiso Dolcetto d'Alba are harvested exclusively by hand without the help of coarse and less selective grape harvesters. After the harvest, the grapes are quickly transported to the winery. Here they are selected and carefully crushed. This is followed by fermentation in stainless steel tanks at controlled temperatures. Vinification is followed by maturation on the fine lees for several months before the wine is finally bottled. Once the wine is finished, the Treiso Dolcetto d'Alba is carefully harmonized.
Recommendation for Righe Treiso Dolcetto d'Alba
This red wine from Italy is best enjoyed at a temperature of 15 - 18°C with boeuf bourguignon, lamb stew with chickpeas and dried figs or roast veal liver with apples, onions and balsamic vinegar sauce.