Dolcetto di Ovada

Styles

Principal grape varieties

Terroir

• Arid, nutrient-poor hillside soils derived from the weathering of Tertiary tufo-calcareo rock formations.
• A predominantly hilly area of steep gradients, winding along the course of the Orba river.
• Vineyards established exclusively in hillside zones, with a maximum altitude of 400 m above sea level.
• The epicenter of the production zone is Ovada, encompassing 22 communes in the province of Alessandria, in the Monferrato.

• The Dolcetto grape is locally known as 'Uva di Ovada' or 'Uva Ovadensis' by naturalists; its expansion took off from the 19th century onward.
• Trained as a counter-espalier with upward-growing vegetation and pruned to Guyot, on hillsides up to 400 m with a minimum density of 3,500 vines/ha.

• A wine of early drinkability with moderate total acidity and alcoholic strength, yet possessed of characteristics suited to aging.
• The tufo-calcareo soils of the Ovada area enhance the characteristics of the grapes, yielding more aromatic wines.

Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.

Sources

• eAmbrosia register (EU) — File number PDO-IT-A1176
• Official trade body site — Consorzio di Tutela e Promozione dell'Ovada DOCG