Dolcetto d'Alba 2016

Azienda Agicola Brezza Giacomo e Figli

Dolcetto d'Alba
2016

$26.50

* Suggested retail price

10 case(s) available

Product code
13828827
Format
12 x 750ml
Listing type
Private import
Status
Unavailable
Country
Italy
Region
Piedmont
Regulated designation
Denominazione di origine controllata (DOC)
Appellation
Dolcetto d'Alba
Varietal(s)
Dolcetto 100 %
Color
Red
Sugar
Dry
Closure type
Cork
Winery's website

About this winery

he Brezza private estate lies next to the small town of Barolo, immersed in the vineyards, as is the nearby Hotel Barolo and Restaurant Brezza, also property of the Brezza family. The estate extends over twenty-two hectars, of which sixteen and a half are vineyards, some dating back to 1885. The wines are all certified as DOCG “Denominazione di Origine Controllata e Garantita” (controlled and guaranteed appellation of origin) or DOC “Denominazione Origine Controllata” (controlled...

See the Azienda Agicola Brezza Giacomo e Figli detail page for more information on this brand

Tasting notes

The pallet shows a slight bitter aftertaste (bitter almond), typical of Dolcetto from these areas. The color is a very lively purple. Dolcetto is the wine for the “everyday table” that has best been able to take root in the heart of Piedmont. It has a great flexibility with the complex cuisine of our region, from appetizer to desserts. It can keep well for several years although we recommend it be drunk at a younger age.

Viticultural notes

Dolcetto the name comes from the local dialect “Ducet” (small hill) because normally it was cultivated in the lower part of the hill where the slopes are gentler. The soil of this vineyard in Barolo is soft and sandy. The wines originate they have always a very elegant perfume, fruit and good complexity. Even in wet years in this vineyard it always manages to have good quality grapes, due to the high percentage of sand and good drainage in the soil.

Winemaking notes

For Dolcetto from the town of Barolo the harvest time is between 8-15 of September. When the grapes arrive to the cellar they are destemmed, crushed, and placed in steel tanks to undergo fermentation not exceeding 26 °C / 78 °F. After about 7 days the wine will then be separated from the skins, transferred to another tank and maintained at about 18 °C / 64 °F to help start the malolactic fermentation. After the second fermentation is finished it will remain stored in cement until bottling (April) then on the market in September.