L’Ardì

Dolcetto d’Acqui DOC

Red Wines

L’Ardì

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
  • Seasonal Outcome The growing cycle began with a significant delay, with some rains during the Spring. June was marked by cooler temperatures, under the seasonal average. August and September were hot and dry, but the ripening, despite two weeks delay, have been supported by water reserves of the previous months. Summer nights were characterized by cooler temperatures, contributing to the improvement of the quality of the grapes. From the end of September, rainfall was abundant, causing problems during the repining, without affecting the vineyards.
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
  • Seasonal Outcome A winter of heavy snowfall was followed by a spring with normal rainfall. Initial phases of the vegetative cycle proceeded regularly until the second ten days of May, when the high temperatures accelerated growth and resulted in early flowering and fruit set. Rainfall in June provided good hydric reserve in the soil, allowing for optimal ripening of the grapes about ten days in advance. Overall this has been a good harvest with peaks of excellence.
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
  • Seasonal Outcome Heavy winter snows followed by copious rainfall throughout the warm spring combined to delay the start of the vine’s growth cycle. A return to average summer temperatures helped the grapes to recover and achieve normal ripeness. Dry weather and a good difference between day and night temperatures at the end of August/beginning of September yielded an excellent harvest.
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
  • Seasonal Outcome Winter was characterized by unusually heavy snowfall, but was followed by a normal, rainy spring. Warm temperatures in the second half of May promoted a precocious start to the growing cycle, with flowering and setting approximately ten days earlier than usual. Rainfall in June and August created optimal conditions for ripening of the grapes, yielding wines of great quality.
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
  • Seasonal Outcome Spring was rainy, though with normal temperatures. Abundant rains continued through May and the first two weeks of June, resulting in higher than average humidity. Temperatures finally began warming in August, allowing the perfect sugar maturation. Thanks to the optimal temperature variations between daytime and night, the final quality of the grapes was very good.
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
  • Seasonal Outcome The climate situation in winter and spring time has enjoyed temperatures above the season averages and, thanks to the few rainfall, the vine had and an advanced growth till the harvest time, which began 15 days earlier than the previous year. June and end of August rainfalls have brought the grapes to a perfect ripeness, creating the quality premises for the achievement of great wines.
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
  • Seasonal Outcome The regular rainfalls throughout spring allowed for good hydro conditions during the hot summer months. The hot temperatures during July yielded for an exceptional ripening of the grapes helped by the right temperature range between day and night in August. The warm September allowed for an excellent harvesting.
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
  • Seasonal Outcome Good climate conditions during spring followed by a summer with temperatures lower than usual and a rainy august. The sunny first two weeks of September yielded for optimal harvesting conditions. Late September and beginning of October have been characterized for a continuous change in sunny and rainy days. Generous spacing between rows of vines played a positive role, allowing for optimal airflow and avoiding risk of mold also for late varietals.
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
  • Seasonal Outcome The vines had a regular phenologic development thanks to the good rainfalls during the Spring and the low temperatures at the beginning of the Summer. The rainy August and the dry September allowed for a regular ripening. Significant variations between daytime and night temperatures yielded the concentration of the varietals perfumes that with the perfect conditions of the grapes produced an excellent quality wine.
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
  • Seasonal Outcome Spring conditions were quite regular, followed by a dry summer. The high temperatures yielded for an optimal maturation. The good conditions during the harvesting period, together with a careful selection of the grapes, allowed for a very good product.
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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