Az. Agr. La Querciola – Cornole 2006
| Producer: |
La Querciola |
| Wine: |
Cornole 2006 |
| Grape Variety: |
100% Dolcetto |
| Production Zone: |
Farigliano (CN) |
| Altitude: |
1,313 feet above sea level |
| Surface Area/Yield: |
9 acres/2.4 tons per acre |
| Exposure: |
South-Southwest |
| Soil: |
Clay and marn |
| Vinification & Aging: |
The harvest took place on September 20th. Once the grapes were picked sorted and crushed, the must fermented into temperature-controlled, stainless-steel tanks for10 to12 days. Then, aging took place first in 500-liter barrels (used 3 or 4 times before this transfer takes place) for 12 months and in stainless steel tanks for 6 months. After bottling, the wine was kept in the cellar for an additional 4 months-aging period prior to its release. |
| Production: |
1,600 cases |
| Alcohol: |
14.5% |
| Description: |
The color is ruby red with hints of violet and blackberry. To the nose, there are intense and persuasive bouquet of flowers, blackberries and wild cherries, typical fruit of its terroir. To the palate, this wine presents a remarkable structure with a well-balanced acidity and a long, almond finish. |
| Food Pairing: |
Great paring with hot and cold appetizers typical of the Piedmont region, truffle dishes, red or white roasted meats and with aged cheeses. |
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