List of products by brand San Fereolo

Dogliani Superiore "San Fereolo" 2010 - San Fereolo

Dogliani Superiore "San Fereolo" 2010 - San Fereolo

Designation: Dogliani Superiore DOCG
Vines: Dolcetto 100%
Alcohol: 14.5%
Vineyards: The vines range from 40 to 70 years of age. The land is located in the municipality of Dogliani, identified in the vineyards of San Fereolo, Austri, Costabella, Cerri Sottani ranging from 400 to 500 meters in exposure from south-east to southwest. They are lands of medium mixture with a prevalence of limestone, mainly located in the sub-area of Valdibà and Valdiberti
Vinification: in wooden vats without temperature control or addition of yeasts. 10-20 days maceration
Aging: fermentation and aging in wooden barrels of variable size. Batonnage for six months, less frequent over time.
Service Temperature: 16-18°C

Price €25.00
Dogliani Superiore 2016 - San Fereolo

Dogliani Superiore 2016 - San Fereolo

Designation: Dogliani Superiore DOCG
Vines: Dolcetto 100%
Alcohol: 14.5%
Vineyards: located in the Dogliani area between 400 and 500 meters above sea level, mainly in the Valdibà area. Medium-textured soil mainly calcareous
Vinification: in steel without temperature control (never letting it go beyond 29 ° C) and without adding selected yeasts. Eight days of maceration on the skins and racking before reaching the complete fermentation of the sugars
Aging: Malolactic in steel without the inoculation of lactic bacteria. The wine is then kept on the fine lees for 4 months, bottled in the summer following the harvest, resting another four months in the bottle
Service Temperature: 16-18°C
Price €14.50
Dogliani Superiore 2017 - San Fereolo

Dogliani Superiore 2017 - San Fereolo

Designation: Dogliani Superiore DOCG
Vines: Dolcetto 100%
Alcohol: 14.5%
Vineyards: located in the Dogliani area between 400 and 500 meters above sea level, mainly in the Valdibà area. Medium-textured soil mainly calcareous
Vinification: in steel without temperature control (never letting it go beyond 29 ° C) and without adding selected yeasts. Eight days of maceration on the skins and racking before reaching the complete fermentation of the sugars
Aging: Malolactic in steel without the inoculation of lactic bacteria. The wine is then kept on the fine lees for 4 months, bottled in the summer following the harvest, resting another four months in the bottle
Service Temperature: 16-18°C
Price €14.50
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