Dolcetto di Diano d'Alba La Lepre di Fontanafredda was born in the homonymous municipality from vineyards at about 300 metres above sea level, on soils rich in calcareous marl. The harvest takes place in mid September. The beginning of maceration takes place in stainless steel vats at 30-32° C, with frequent pumping over to optimise the polyphenolic extraction. Fermentation continues until the sugars are exhausted at a controlled temperature of 25-26° C. At the end of the malolactic fermentation (end of November), the wine ages in steel for 6 months. Bottling and further refinement in glass follows.

DOLCETTO DIANO D'ALBA LA LEPRE FONTANAFREDDA: TASTING

The Dolcetto di Diano d'Alba La Lepre 2018 by Fontanafredda enters the glass with a beautiful intense ruby red. On the nose, it is pleasant, with notes of wild strawberries, raspberry and cherry jam, with a slightly balsamic-mineral substrate. In the mouth, it is fresh, with precise tannins and an elongation over graphite. Very good, slightly refreshed, in the company of traditional agnolotti del plin with roast sauce.