L’Ardì

Dolcetto d'Acqui DOC

Tintos

L’Ardì

Uvas empleadas

Dolcetto 100%

Método de producción

Fermentación con maceración tradicional (10-12 días) en fermentadores de acero con una temperatura que nunca supera los 25 grados para potenciar los aromas afrutados de las uvas.

The winemaker comment

Gracias a una maceración más larga de las uvas, lo que confiere mayor longevidad al producto, hemos conseguido obtener una caracterización más marcada de la cepa Dolcetto. ¨L'Ardì es, por tanto, una de las máximas expresiones de este vino tan típico de Piamonte. Vinificado según la tradición, para revalorizar su frescura y exaltar su facilidad, de manera que el carácter joven y agradable se refleje en un sabor seco y armónico.

Premios 2012

Anotaciones sobre añadas 2015

  • L’Ardì
  • Denominación DOLCETTO D’ACQUI DOC
  • Uvas empleadas 100% Dolcetto d’Acqui
  • Método de producción

    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.

Especificaciones
  • brix 22,00
  • Alcohol 13,20%
  • ph 3,55
  • Extracto seco neto 25,50
  • Azúcar residual 5,5
  • Acidez total 5,7
  • Ácido málico 0,20
  • Acidez volátil 0,35
SO2 (MG/lt)
  • Total 110
  • Libre 28
  • The water reserves, accumulated during a mild winter, determined an early vegetative growth, characterized by a spring that helped the phenologic phases. A quite warm summer has been mitigated by rainfalls by the second half of August, which helped a great maturation of the grapes, 10 days earlier than the previous year. Thus we had scented white wines, with the right balance of acidity, alcoholic content, quality and freshness, and harmonic red wines, with a solid structure, with complex perfumes and long aging potential.
TASTING

The color is an intense ruby red. The scent is fresh and intense, that reminds us notes of black cherry, plum and raspberry. The wine has a full and soft body, thanks to the sweetness of the tannins.

  • L'Ardì
  • Denominación DOC
  • Uvas empleadas 100% Dolcetto d’Acqui
  • Método de producción

    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.

Especificaciones
  • brix 21,60
  • Alcohol 13,2%
  • ph 3,45
  • Extracto seco neto 26,50
  • Azúcar residual 5,0
  • Acidez total 5,8
  • Ácido málico 0,20
  • Acidez volátil 0,35
SO2 (MG/lt)
  • Total 110
  • Libre 28
  • 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
  • Denominación DOC
  • Uvas empleadas 100% Dolcetto d’Acqui
  • Método de producción

    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.

Especificaciones
  • brix 22.9
  • Alcohol 13.30%
  • ph 3.58
  • Extracto seco neto 28
  • Azúcar residual 3
  • Acidez total 5.2
  • Ácido málico 0.1
  • Acidez volátil 0.35
SO2 (MG/lt)
  • Total 110
  • Libre 28
  • 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
  • Denominación DOC
  • Uvas empleadas 100% Dolcetto d’Acqui
  • Método de producción

    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.

Especificaciones
  • brix 22,50
  • Alcohol 13.10%
  • ph 3.36
  • Extracto seco neto 26.5
  • Azúcar residual 1.5
  • Acidez total 5.8
  • Ácido málico 0.15
  • Acidez volátil 0.30
SO2 (MG/lt)
  • Total 105
  • Libre 28
  • 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
  • Denominación DOC
  • Uvas empleadas 100% Dolcetto d’Acqui
  • Método de producción

    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.

Especificaciones
  • brix 23,00
  • Alcohol 13.4%
  • ph 3.40
  • Extracto seco neto 27
  • Azúcar residual 1.0
  • Acidez total 5.6
  • Ácido málico 0.2
  • Acidez volátil 0.35
SO2 (MG/lt)
  • Total 115
  • Libre 28
  • 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
  • Denominación DOC
  • Uvas empleadas 100% Dolcetto d’Acqui
  • Método de producción

    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.

Especificaciones
  • brix 22,00
  • Alcohol 12.75%
  • ph 3.40
  • Extracto seco neto 26,5
  • Azúcar residual 1.0
  • Acidez total 5.4
  • Ácido málico 0.10
  • Acidez volátil 0.30
SO2 (MG/lt)
  • Total 120
  • Libre 28
  • 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
  • Denominación DOC
  • Uvas empleadas 100% Dolcetto d’Acqui
  • Método de producción

    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.

Especificaciones
  • brix 21.95
  • Alcohol 12.8%
  • ph 3.46
  • Extracto seco neto 26
  • Azúcar residual 1.0
  • Acidez total 5.2
  • Ácido málico 0.10
  • Acidez volátil 0.30
SO2 (MG/lt)
  • Total 110
  • Libre 28
  • 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
  • Denominación DOC
  • Uvas empleadas 100% Dolcetto d’Acqui
  • Método de producción

    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.

Especificaciones
  • brix 21.95
  • Alcohol 12.80%
  • ph 3.46
  • Extracto seco neto 26
  • Azúcar residual 1.0
  • Acidez total 5.2
  • Ácido málico 0.10
  • Acidez volátil 0.30
SO2 (MG/lt)
  • Total 110
  • Libre 28
  • 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
  • Denominación DOC
  • Uvas empleadas 100% Dolcetto d’Acqui
  • Método de producción

    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.

Especificaciones
  • brix 21.95
  • Alcohol 12.80%
  • ph 3.46
  • Extracto seco neto 26
  • Azúcar residual 1.0
  • Acidez total 5.2
  • Ácido málico 0.10
  • Acidez volátil 0.30
SO2 (MG/lt)
  • Total 110
  • Libre 28
  • 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
  • Denominación DOC
  • Uvas empleadas 100% Dolcetto d’Acqui
  • Método de producción

    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.

     

Especificaciones
  • brix 22.15
  • Alcohol 12.90%
  • ph 3.43
  • Extracto seco neto 27
  • Azúcar residual 1.0
  • Acidez total 5.2
  • Ácido málico 0.12
  • Acidez volátil 0.30
SO2 (MG/lt)
  • Total 105
  • Libre 25
  • 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
  • Denominación DOC
  • Uvas empleadas 100% Dolcetto d’Acqui
  • Método de producción

    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.

Especificaciones
  • brix 22.05
  • Alcohol 12.90%
  • ph 3.43
  • Extracto seco neto 27
  • Azúcar residual 1.0
  • Acidez total 5.2
  • Ácido málico 0.12
  • Acidez volátil 0.30
SO2 (MG/lt)
  • Total 105
  • Libre 25
  • 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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