Dogliani DOCG Superiore San Luigi Cavagnè
An emblematic wine, Dogliani is the new DOCG that has been recognized for superior quality Dolcetto; the wine is aged for several months in concrete vats and then rests for a brief period in wood.
Dogliani Cavagnè is produced with grapes from a vineyard almost eighty years old, in magnificent south-facing exposure.
Ruby in color with violet notes; on the nose the intoxicating scent of violet and raspberry; vigorous, warm flavor, with good tannicity.
The great richness of color and aromas, the fullness of body are already expressed in the first year of production and are enhanced after a period of aging in bottle.
Pairs excellently with game, red meat dishes or first courses with intense flavor. Perfect for people who love authentic and native wines.
Base information
Product name: DOGLIANI SUPERIORE DOCG SAN LUIGI Cavagnè
Grape variety: DOLCETTO
Denomination: DOGLIANI DOCG SUPERIORE
Classification: DOCG
Color: RED
Type: STILL
Country/Region: PIEDMONT
Vineyard
% Grape/Variety: 100% DOLCETTO
Soil: calcareous clay with veins of sandstone and “tufo”
Exposure: SOUTH-WEST
Farming method: S.Q.N.P.I.
Year planted: 1940
Harvest date: MID-SEPTEMBER
Harvest type: MANUAL
Geolocation: 44.545384, 7.931134
Winemaking
Method: Fermentation in steel tanks, with selected yeasts and pump-overs.
Temperature: 28 temperature-controlled
Duration: 7-10 days
Malolactic: YES
Aging: Aging 6 months in large wooden barrels and 6 months in concrete vats, concluding with almost a year of rest in bottle.
Age of barrels: 5 YEARS
Barrel type: LARGE BARREL
Wood type: FRENCH OAK
Toast level: MEDIUM
Percentage of new barrels: 2
Time in wood: 6 MONTHS
Minimum time in bottle: 9-12 MONTHS
Bottle
Peso della bottiglia vuota: 550
Data imbottigliamento: LUGLIO 2024
Potenziale d’invecchiamento: 10 ANNI
Dimensione del turacciolo: 24X44
Materiale del turacciolo: NATURALE
Tipo di bottiglia: BORDOLESE
Numero di bottiglie per scatola: 6
Dimensione della scatola: 32×24,5×16
Chemical Analysis
Dry extract: 29.4 g/l
Total acidity: 5.33 g/l (tartaric acid)
Volatile acidity: 0.50 g/l (acetic acid)
Total SO2: 133 mg/l
Free SO2: 133 mg/l