DIANO D'ALBA SUPERIORE doc "Sori Piadvenza"

In the Dolcetto territory outstands an elevation, a long mound that extends in the direction South-North overlooking Alba: this is the hill of the Dolcetto of Diano, the best of all the wines created from this grape varietal. Only the land in the district of Diano, subdivided in "Sari" can boast this denomination of origin. This is the birthplace of a wine with a good body and complex structure, that soothes its impetus by merely reaching harmony and balance with the passing time. In fact, this Dolcetto can resist age better than any other, defending boldly its intense ruby red colour, fruity aroma and sharp almond aftertaste that is its distinctive trait.

From the precious grapes grown in these elevations, Porta Rossa selects "Sori Piadvenza". The vinification in contact with the skins is traditional but the alcohol content and successive ageing in Slavonian oak barrels for a year confer complexity and softness to these wines, allowing them to bear the label "Superiore".

"Piadvenza" has a good texture and personality with a bouquet that recalls blackberry and raspberry. Gallant an the palate, it takes its vigour out of the extracts and has a long and persistent finish tasting of grapes and leaving a velvet mouthfeel and an almond aftertaste.

• Average altitude of the vineyards: 380 m. above sea-level.
• Exposure: South-West, very sunny all day through.
• Yield: Regulations allow 9 tons per hectare. Nevertheless, according to the precepts of quality of the winery, our vintners obtain a lower yeld that signifies better grapes and, hence, better final results.
• Finished alcohol: 12.5 % Volume
• Total minimum acid: 6/1000
• Dry extract: 22 gr. per litre
• Pairings: "Piadvenza" is suitable to accompany all the meat through, but it makes the best match for meat dishes from the italian and international cuisine, namely, roasted and stewed meats, pheasant and the like, liver dishes, snails, entrecote, paillard, and overcooked meat.
• Serving tips: Goblet thet narrows towards the brim with a long stem, half-filled to make the wine to release all its aroma. Serve at a temperature of 17 /18° C.