Stelo Italian Wine » Colli Tortonesi

Colli Tortonesi

admin — Tue, 21 Dec 2010 15:19:58 +0000

Wine Colli Tortonesi occurs in about thirty towns of Tortona in the province of Alessandria. This D.O.C. are produced following categories: Barbera (Barbera higher) Dolcetto, Cortese (sparkling) White, Red and claret. Types Rosso Dolcetto and can use the label marked Novello whether products under existing regulations for these wines. Due to the Hills Tortonesi Barbera is the recommended serving temperature of 16-18°, with coupling to mixed grill, medium-aged cheeses, pasta, cured meats, while the Hills Tortonesi Dolcetto, served at 18-20°, with meat white, light soups, savory meats.

Colli Tortonesi Barbera

admin — Sat, 13 Mar 2010 16:08:04 +0000

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Name Colli Tortonesi Barbera
Denomination doc
Category Red
Regulation of production Ministerial Decree 27/9/2005 G.U. 3/10/2005 n.230
Region Piedmont
Province Alessandria
History The method of production of red wines of this Doc provides the grapes, then put together to ferment and macerate the grape skins. With the subsequent racking, is separated from the grape juice, and, after elinvecchiamento Laffin (at least a year for the type Upper), the wine is stabilized and bottled. It ‘also provided the sub Monleale.
Vines which is allowed to produce it: Barbera: 85.0% – 100.0%
Grape’s yield for hectare 90 (80 for Upper) quintals
Grape’s yield / wine 70%
Alcohol / grape 11.0% (12% for the Superior)
Alcohol / wine 11.5% (12.5% for the Superior)
Acidity 5,5 for 1000
Colour Ruby red kisser load with aging is attenuated assuming garnet.
Fragrance Pleasantly winy, with a persistent aroma characteristic.
Flavour Dry, fresh, lively, fruity, robust, and the taste is refined and becomes full, round and harmonious.
Aging For the Superior least one year of which 6 months in wood barrels, to make beginning on December 1 following the production of grapes.

Colli Tortonesi Dolcetto

admin — Sat, 13 Mar 2010 12:00:56 +0000

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Name Colli Tortonesi Dolcetto
Denomination doc
Category Red
Regulation of production Ministerial Decree 27/9/2005 G.U. 3/10/2005 n.230
Region Piedmont
Province Alessandria
History The method of production of red wines of this Doc provides the grapes, then put together to ferment and macerate the grape skins. With the subsequent racking, is separated from the grape juice, and, after elinvecchiamento Laffin (at least a year for the type Upper), the wine is stabilized and bottled. It ‘also provided the sub Monleale.
Vines which is allowed to produce it: Dolcetto: 85.0% – 100.0%
Grape’s yield for hectare 90 quintals
Grape’s yield / wine 65%
Alcohol / grape 10%
Alcohol / wine 10,5%
Acidity 4,5 for 1000
Colour Ruby red tending to purple.
Fragrance Vinous, distinctive and enjoyable.
Flavour Dry, pleasant aftertaste, good body, harmonious.