Dolcetto di Ovada Superiore

Styles

Principal grape varieties

Terroir

• The soils of the zone are clayey, tuffaceous, calcareous, or combinations thereof, situated exclusively on hillside terrain at elevations up to 600 metres above sea level.
• The production area is predominantly hilly with steep slopes and winds along the course of the Orba river, encompassing 22 communes in the province of Alessandria with Ovada at its centre.
• Vineyards are planted exclusively on hillside sites, at elevations no higher than 600 metres above sea level, with a planting density of no fewer than 4,000 vines per hectare.

• Vineyards are trained on the counter-trellis (controspalliera) system, with the canopy always tied above the fruiting cane, following the traditional Guyot pruning method.
• The cultivation of Dolcetto spread widely from the nineteenth century onwards, to the point that the variety came to be called Uva di Ovada or, by naturalists, Uva Ovadensis.

• The wine, though well suited to ageing, is described as an approachable, early-drinking style, with moderate total acidity and moderate alcoholic strength.

• The characteristics of the clayey, tuffaceous, and calcareous soils enhance the qualities of the Dolcetto grapes, allowing the production of more aromatic, higher-quality wines.

Facts drawn from the specification's terroir-link section by automatic interpretation — see the source.

All appellations in Italy

Sources

• eAmbrosia register (EU) — File number PDO-IT-A1319
• Official trade body site — Consorzio di Tutela e Promozione dell'Ovada DOCG