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Grape varieties
Grape varieties
minimum 85% Nebbiolo, maximum 15% other dark grape vines

Such a precious wine as to be defined as the "mountain brother of Barolo". Considered by local tradition as aphrodisiac. Nebbiolo grapes are usually used in its preparation, locally known as Picotendre.

Cultivation system: traditional pergolas on rocky slopes.

DOC Production allowed: 75 quintals of grapes per hectare.

Vinification yield: 70% of the harvest.

Vinification: traditional with grape skins, with prolonged maceration of marcs.

Ageing: minimum 24 months, of which at least 10 months in wooden casks for the base variety;  30 months of which at least 12 in wooden casks for the "supérieur" from the December following the grape harvest.

Surface area: surface area registered in the DOC Vineyard Register is 20.5 hectares (2004).

Production: declared for DOC:  660 hectolitres (2003).

Colour: pale ruby red with garnet reflections, more or less intense depending on the vintage or period of ageing.

Aroma: refined, winy, enhanced with ageing by complex and ethereal overtones which recall spices, chocolate and toasted hazelnuts.

Taste: dry, velvety, harmonious with base refined by a persistent tannic note.

Alcoholic strength: 12.5° - 13.5°.

Acidity: minimum 5 grammes per litre expressed in tartaric acid.

How to serve:
chamois goat and game are its perfect accompaniment. It also goes well with well-matured cheeses.

Best served at 20°-22° C. Uncork before use and leave in a warm place. For some particular vintages, decanting is advised.

Wine producers

Caves Coopératives de Donnas

Itinerary 5Cooperative cellar Donnas
Caves Coopératives de Donnas
In 1971 a group of wine growers established a cooperative with the goal of protecting and guaranteeing the quality of the wine.