Dolcetto di Dogliani Bricco delle Lepri 2003
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2003
750 ml
Red
Still Wine
Italy, Piemonte
Dolcetto
Dolcetto di Dogliani
D.O.C.
13.5 %
0-5 g/l
Dolcetto di Dogliani DOC “Bricco delle Lepri “ is a monovarietal Dolcetto sourced from a single vineyard with a western exposure, planted in 2000. Its name bears witness to the fact that wild hares show a marked predilection for this vineyard. Its total size of one and a half hectares is planted to a vine density of 5,000 per hectare, on medium-textured, calcareous soils of 46% sand, 39% silt, and 15% clay. Grapes are hand-picked, usually in the last week of September, after careful analysis of sugar and acid levels, and, more recently, of polyphenolic profile. The must is vinified and matured in stainless steel, with fermentation temperatures never rising above 28-30°C, followed by a maceration of 6-8 days, depending on the year. We practice fairly frequent pumpovers, often combined with splashing (aeration), primarily to increase extraction of the dolcetto’s characteristic fruity aromas. Halfway through the fermentation, the frequency of pumpovers is increased, then decreases through to the end. At times, but by no means always, some residual sugar will remain in the wine at drawing-off. The malolactic fermentation will be started, and completed, before the onset of winter, whose chill temperatures effect a natural cold-stabilising of the wine. Then the wine may be given a very light egg-white or gelatine fining, although this will vary from year to year. From this point on, the wine is racked almost monthly, following the lunar phases, to prevent any off-odours. Bottling in late July-early August concludes the process, and after about one month in glass, the wine is released. Bricco delle Lepri is a luminous, purplish ruby. It releases fresh pungent fragrances of sage and wild herbs. Medium-bodied, it exhibits a judicious vein of refreshing acidity, and concludes with a lingering, fruit-laden finish. Serve at 15-17°C. It will be at its best with sliced cured meats, antipasti, first courses, veal and poultry, roasts, fatty fish poached or baked, young or medium-aged cheeses.
Dolcetto 100%
Calcareous soils of 46% sand, 39% silt, and 15% clay.
Grapes are hand-picked, usually in the last week of September.
The must is vinified and matured in stainless steel, with fermentation temperatures never rising above 28-30°C, followed by a maceration of 6-8 days, depending on the year.
