||Crushing-destemming is followed by spontaneous alcoholic fermentation using indigenous yeasts. It is left in contact with the skins in stainless steel tanks at a controlled temperature, max 30-31 °C (86-89 °F), for 25 days. Next follows dry racking and decantation with transfer to stainless steel tanks. It is stabilized with cold temperatures in order to avoid the use of clarifying products. Malolactic fermentation: carried out entirely in stainless steel immediately after alcoholic fermentation.
||In stainless steel tanks until bottling at the beginning of June 2018. Then, bottle rest at a constant temperature of 14°C (57° F) for three months before release.
||Price Marziano Abbona Dolcetto di Dogliani Papà Celso Magnum 2019 € 28.60