The vineyard is named “Puncia d’l Bric” in Diano d’Alba, with a total surface of 0.75 hectares owned by the company. It is planted halfway up the hill (300-320m) with a South-West exposure. The vineyards lay on a soil originating from Miocene Helvetic epoch, rich of calcareous marl and with a good permeability. Commonly named “Söri” (vine well exposed to the sun), this is the most famous vineyard of the company. Surrounded by the characteristic landscape of Langa di Diano, the vineyard “Puncia d’l Bric” has a special sun exposure and a soil rich in fruitful moods.
42 hl per hectare.
Vinification and ageing
The beginning of the maceration happens in stainless steel vats at 30-32°C, with frequent pump overs in order to optimize polyphenol extraction. The fermentation continues until no sugar is left at a controlled temperature (25-26°C).
When the malolactic fermentation is finished (at the end November), the wine starts ageing in wood barrels for 2 months. It follows a storage in stainless steel tanks which precedes the bottling. The Dolcetto d’Alba is commercialized after a further refinement in the typical 75cl Albeisa bottle.
Storage and evolution
For a maximum 3-4 years, according to the harvested vintage.
Tasting notes and sensory properties
This unique Dolcetto d’Alba has a red ruby colour with violet reflections. The smell of blackberry and raspberry gets unified to the clear scent of black cherry jam. In mouth, the captivating and full tannins give a sensation of volume and smoothness. The well-balanced acidity with fruity feelings gives persistence and flavor to the aftertaste.
This special Dolcetto d’Alba is excellent with hot starters, salami, first dishes and in particular with the traditional Langhe ones (tabarin, agnolotti), vegetables, meat and cheese. Excellent also with the typical dish “bagna caòda”, a must try.