L’Ardì

Dolcetto d’Acqui DOC

Reds Wines

Production Area

Grown in the vineyards of the historical Dolcetto area, in the heart of the Acqui region.

GRAPE VARIETIES

Dolcetto 100%

Method of production

Traditional skin contact maceration (5-7 days) in order to extract the colour is followed by the gentle pressing of the must. The fermentation takes place in temperature-controlled stainless steel tanks.

The winemaker comment

Thanks to a longer skin contact maceration the wine achieves longer aging potential emphasizing the tipicity of the Dolcetto grape variety. L’Ardì is considered therefore one of the best expressions of this very typical Piedmontese wine. Made according to the traditional techniques in order to capture at its best the unique freshness of this grape. Young and quaffable, with a dry and harmonious taste.

Wine awards 2012

Vintage notes 2013

  • L'Ardì
  • Denomination DOC
  • GRAPE VARIETIES 100% Dolcetto d’Acqui
  • Method of production Method:Pressing and removal of the stems, followed by maceration for 7-10 days at a temperature of 25°C. The wine is pumped over 6-8 times per day for optimal transfer of color.
Specifications
  • BRIX 21,60
  • ALCOHOL 13,2%
  • PH 3,45
  • EXTRACT JUICE NET (G/LT.) 26,50
  • RESIDUAL SUGAR (G/LT.) 5,0
  • Total acidity 5,8
  • Malic Acidity 0,20
  • Volatile Acidity 0,35
SO2 (MG/LT.)
  • Total 110
  • Free 28
TASTING

Color: pretty intense ruby red. On the nose it is fresh and energic, recalling cherry, prune and raspberry. In the mouth it is full and mellow, with presence of sweet tannins. 

  • L’Ardì
  • Denomination DOC
  • GRAPE VARIETIES 100% Dolcetto d’Acqui
  • Method of production Pressing and removal of the stems, followed by maceration for 7-10 days at a temperature of 25°C. The wine is pumped over 6-8 times per day for optimal transfer of color.
Specifications
  • BRIX 22.9
  • ALCOHOL 13.30%
  • PH 3.58
  • EXTRACT JUICE NET (G/LT.) 28
  • RESIDUAL SUGAR (G/LT.) 3
  • Total acidity 5.2
  • Malic Acidity 0.1
  • Volatile Acidity 0.35
SO2 (MG/LT.)
  • Total 110
  • Free 28
TASTING

Intense ruby red color. Fresh aromas of fruit, distinguished by ripe cherry, plum and raspberry. The sweet, well-balanced tannins make this wine particularly harmonious.

  • L’Ardì
  • Denomination DOC
  • GRAPE VARIETIES 100% Dolcetto d’Acqui
  • Method of production Pressing and removal of the grape stalks, followed by maceration for 7-10 days at a temperature of 25°C. There are 6-8 repassing per day in order to permit an optimal transfer of the color.
Specifications
  • BRIX 22,50
  • ALCOHOL 13.10%
  • PH 3.36
  • EXTRACT JUICE NET (G/LT.) 26.5
  • RESIDUAL SUGAR (G/LT.) 1.5
  • Total acidity 5.8
  • Malic Acidity 0.15
  • Volatile Acidity 0.30
SO2 (MG/LT.)
  • Total 105
  • Free 28
TASTING

Intense ruby red color. Fresh and fruity aromas come on the nose, with notes of marasca cherry, plum and raspberry. The gentle tannins make this wine rich and soft on the palate.

  • L’Ardì
  • Denomination DOC
  • GRAPE VARIETIES 100% Dolcetto d’Acqui
  • Method of production Pressing and removal of the grape stalks, followed by maceration for 7-10 days at a temperature of 25°C. There are 6-8 repassing per day in order to permit an optimal transfer of the color.
Specifications
  • BRIX 23,00
  • ALCOHOL 13.4%
  • PH 3.40
  • EXTRACT JUICE NET (G/LT.) 27
  • RESIDUAL SUGAR (G/LT.) 1.0
  • Total acidity 5.6
  • Malic Acidity 0.2
  • Volatile Acidity 0.35
SO2 (MG/LT.)
  • Total 115
  • Free 28
TASTING

Deep ruby red color. The bouquet is characterized by fresh aromas, with fruity notes of marasca cherry, plum and raspberry. Its particularly sweet tannins make it full-bodied and soft on the palate.

  • L’Ardì
  • Denomination DOC
  • GRAPE VARIETIES 100% Dolcetto d’Acqui
  • Method of production Pressing and removal of the grape stalks, followed by maceration for 10-12 days at a temperature of 25°C. There are 8 repassing per day in order to permit an optimal transfer of the color.
Specifications
  • BRIX 22,00
  • ALCOHOL 12.75%
  • PH 3.40
  • EXTRACT JUICE NET (G/LT.) 26,5
  • RESIDUAL SUGAR (G/LT.) 1.0
  • Total acidity 5.4
  • Malic Acidity 0.10
  • Volatile Acidity 0.30
SO2 (MG/LT.)
  • Total 120
  • Free 28
TASTING

Deep ruby red color. The bouquet is characterized by fresh and firm aromas, with fruity notes of marasca cherry, plum and raspberry. Full-bodied and smooth on the palate, thanks to the presence of particularly mild tannins.

  • L’Ardì
  • Denomination DOC
  • GRAPE VARIETIES 100% Dolcetto d’Acqui
  • Method of production Pressing and removal of the grape stalks, followed by maceration for 10-12 days at a temperature of 25°C. There are 8 repassing per day in order to permit an optimal transfer of the color.
Specifications
  • BRIX 21.95
  • ALCOHOL 12.8%
  • PH 3.46
  • EXTRACT JUICE NET (G/LT.) 26
  • RESIDUAL SUGAR (G/LT.) 1.0
  • Total acidity 5.2
  • Malic Acidity 0.10
  • Volatile Acidity 0.30
SO2 (MG/LT.)
  • Total 110
  • Free 28
TASTING

Profound and deep ruby red color. Fresh and potent aromas reminding of marasca cherry, plum and raspberry. The taste is powerful and soft with the presence of mild tannins. 

  • L’Ardì
  • Denomination DOC
  • GRAPE VARIETIES 100% Dolcetto d’Acqui
  • Method of production Pressing and removal of the grape stalks, followed by maceration for 10-12 days at a temperature of 25°C. There are 8 repassing per day in order to permit an optimal transfer of the color.
Specifications
  • BRIX 21.95
  • ALCOHOL 12.80%
  • PH 3.46
  • EXTRACT JUICE NET (G/LT.) 26
  • RESIDUAL SUGAR (G/LT.) 1.0
  • Total acidity 5.2
  • Malic Acidity 0.10
  • Volatile Acidity 0.30
SO2 (MG/LT.)
  • Total 110
  • Free 28
TASTING

Profound and deep ruby red color. Fresh and potent aromas reminding of marasca cherry, plum and raspberry. The taste is powerful and soft with the presence of mild tannins. 

  • L’Ardì
  • Denomination DOC
  • GRAPE VARIETIES 100% Dolcetto d’Acqui
  • Method of production Pressing and removal of the grape stalks, followed by maceration for 10-12 days at a temperature of 25°C. There are 8 repassing per day in order to permit an optimal transfer of the color.
Specifications
  • BRIX 21.95
  • ALCOHOL 12.80%
  • PH 3.46
  • EXTRACT JUICE NET (G/LT.) 26
  • RESIDUAL SUGAR (G/LT.) 1.0
  • Total acidity 5.2
  • Malic Acidity 0.10
  • Volatile Acidity 0.30
SO2 (MG/LT.)
  • Total 110
  • Free 28
TASTING

Intense ruby red color. Fresh and strong aromas with notes of marasca cherry, plum and raspberry. Full and soft body thanks to gentle tannins. 

  • L’Ardì
  • Denomination DOC
  • GRAPE VARIETIES 100% Dolcetto d’Acqui
  • Method of production Pressing and removal of the grape stalks, followed by maceration for 10-12 days at a temperature of 25°C. There are 8 repassing per day in order to permit an optimal transfer of the color.  
Specifications
  • BRIX 22.15
  • ALCOHOL 12.90%
  • PH 3.43
  • EXTRACT JUICE NET (G/LT.) 27
  • RESIDUAL SUGAR (G/LT.) 1.0
  • Total acidity 5.2
  • Malic Acidity 0.12
  • Volatile Acidity 0.30
SO2 (MG/LT.)
  • Total 105
  • Free 25
TASTING

Deep and intense rubin red color. Fresh and intense flavors with notes of marasca cherry, prune and raspberry. On the palate is full and gentle with the presence of sweet tannins.  

  • L’Ardì
  • Denomination DOC
  • GRAPE VARIETIES 100% Dolcetto d’Acqui
  • Method of production Pressing and removal of the grape stalks, followed by maceration for 10-12 days at a temperature 5/6°C. There are 8 repassing per day inn order to permit an optimal transfer of the color.
Specifications
  • BRIX 22.05
  • ALCOHOL 12.90%
  • PH 3.43
  • EXTRACT JUICE NET (G/LT.) 27
  • RESIDUAL SUGAR (G/LT.) 1.0
  • Total acidity 5.2
  • Malic Acidity 0.12
  • Volatile Acidity 0.30
SO2 (MG/LT.)
  • Total 105
  • Free 25
TASTING

Deep and intense rubin red color. Fresh and intense flavors with notes of marasca cherry, prune and raspberry. On the palate is full and gentle with the presence of sweet tannins. 

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