Malolactic fermentation is complete for the Dolcetto Ercolino 2010

1-300x225And here for your (visual) enjoyment is the first glass of Dolcetto d’Alba Ercolino 2010, with the malolactic fermentation completed. There is still a light residue of CO2 produced by bacteria following the malolactic transformation. The Dolcetto will be the first wine to be put on the market, therefore the fact that this delicate fermentation completed quickly and in a normal way is reassuring.


In the photo, the “cowboy” is obviously my dad, Sergio…