Dolcetto d'Alba San Lorenzo

Location: Commune of Barolo
Area: 1,4482 Ha
Exposure: South-West
Elevation: 280 m.
Soil: Silt-Sand
Soil structure: Sand 33%, Silt 44%, Clay 23%
Grape variety: Dolcetto

Training of vines: Vertical canopy
Rootstocks: 420 A, K5BB, SO4
Training system: Traditional Guyot
Vineyard layout: 0,8 m x 2,7 m
Vine density: 4.630 vines/Ha
Yield: ca.7.000 Kg/Ha
Vineyard planted: 1990

Soil characteristics
The local name has deep historical roots: at the top of this hill, during the plague which Alessandro Manzoni described, the Church of San Lorenzo was built, together with a cemetery and hospital. Those who were infected were forced into quarantine here. The soil is very similar to that of Cannubi, light and sandy. Wines from this site boast elegant scents of fruit and demonstrate good complexity. Even in rainy years San Lorenzo will yield good fruit, since good drainage is ensured by the high percentage of sand in the soil.

Production process
The Dolcetto harvest in Barolo ranges from the September 8th to the 15th. When the grapes arrive at the cellar they are crushed into stainless steel tanks for the primary fermentation, with the temperature at 26-28°C. After about 7 days, after fermentation and maceration, the wine is taken off the skins and moved to temperature- controlled tanks for malolactic. The wine is then stored in stainless steel or in concrete vats. The following April the wine is bottled and matures in the cellar for a further month prior to release.