Logo Cascina Monsignore

Vines

Variety:100% dolcetto

Density: 4.500 vines per hectare

Trellis system: Guyot

 

Vineyards

Area: Vicoforte Commune

Altitude: 450/550 m above sea level

Soil: marly / clayey / calcareous

Aspect: south-east, south, south-west

Area under vine: 2 hectares, estate-owned

Year of planting: 1968/2001

Yield per hectare: 5 tonnes

 

Wine

First year of production: 1994

Bottles produced: 8.000 (approx.)

Acidity: 5,5

 

Harvest method

The grapes are carefully hand-picked in order to avoid berry splitting that might lead to oxidation.

 

Winemaking

The juice is fermented in temperature-controlled stainless steel tanks (28°C) for about 8 days with pumpovers twice daily. After 7/8 days, the wine is pressed and undergoes malolactic fermentation by maintaining the temperature until its conclusion.

Maturation takes place exclusively in stainless steel tanks until bottling, which is generally done at the end of June.

Podere del Monsignore is released to the market at the end of summer.

 

Characteristics of the wine

The wine is produced in very limited quantities, embodying the charm of difficult viticulture.

It is bright in colour, with ruby red with violet hues.

The nose has aromas of fruit and violets.

Balanced, full-bodied and dry in the mouth with a pleasantly bitter after taste.

Excellent with salami, cold meats and pasta dishes, can also be matched perfectly with stronger cheeses and some varieties of fish.