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 2011

  • 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
  • Libera 28
  • 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
  • Libera 28
  • 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
  • Libera 28
  • 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
  • Libera 28
  • 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
  • Libera 28
  • 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
  • Libera 28
  • 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
  • Libera 28
  • 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
  • Libera 25
  • 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
  • Libera 25

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