Dolce Lola 2019 Toscano Bianco IGT
Organic / Late Harvest
Grape variety: Trebbiano and white grapes from old vineyards.
Format: 750 ml
Training system: spurred cordon
Grape yield per hectare: 2,500 kg
Planting size: 1650 vines
Vinification: harvesting is done by hand from mid-October to mid-November. White vinification with partial maceration of the grapes.
Aging/Aging: in vitrified cement and oak tonneaux for 24 months
Aging potential: 3 years
Sugars: 18 gr/l
Organoleptic examination: deep straw yellow color with amber highlights. Clear hints of overripe exotic fruit with spicy and vanilla notes. On the palate warm, intense very persistent with a long finish of honey and compote.
Pairings: ideal with fresh cheeses and cured meats, also superb with fish. Always enjoyable as an aperitif and with meals
Total acidity: 6 gr/l
Pressure: 2.5 atmospheres
Allergies: contains sulfites
Alcohol content
Serving temperature: 6 - 8 °C
Organic / Late Harvest
Grape variety: Trebbiano and white grapes from old vineyards.
Format: 750 ml
Training system: spurred cordon
Grape yield per hectare: 2,500 kg
Planting size: 1650 vines
Vinification: harvesting is done by hand from mid-October to mid-November. White vinification with partial maceration of the grapes.
Aging/Aging: in vitrified cement and oak tonneaux for 24 months
Aging potential: 3 years
Sugars: 18 gr/l
Organoleptic examination: deep straw yellow color with amber highlights. Clear hints of overripe exotic fruit with spicy and vanilla notes. On the palate warm, intense very persistent with a long finish of honey and compote.
Pairings: ideal with fresh cheeses and cured meats, also superb with fish. Always enjoyable as an aperitif and with meals
Total acidity: 6 gr/l
Pressure: 2.5 atmospheres
Allergies: contains sulfites
Alcohol content
Serving temperature: 6 - 8 °C
Organic / Late Harvest
Grape variety: Trebbiano and white grapes from old vineyards.
Format: 750 ml
Training system: spurred cordon
Grape yield per hectare: 2,500 kg
Planting size: 1650 vines
Vinification: harvesting is done by hand from mid-October to mid-November. White vinification with partial maceration of the grapes.
Aging/Aging: in vitrified cement and oak tonneaux for 24 months
Aging potential: 3 years
Sugars: 18 gr/l
Organoleptic examination: deep straw yellow color with amber highlights. Clear hints of overripe exotic fruit with spicy and vanilla notes. On the palate warm, intense very persistent with a long finish of honey and compote.
Pairings: ideal with fresh cheeses and cured meats, also superb with fish. Always enjoyable as an aperitif and with meals
Total acidity: 6 gr/l
Pressure: 2.5 atmospheres
Allergies: contains sulfites
Alcohol content
Serving temperature: 6 - 8 °C