Dogliani DOCG
A traditional wine, made by Luigi Einaudi as far back as 1920. From three different estate-owned vineyards in Dogliani with good altitudes, calcareous marl and clay soil and southeastern, southern and southwestern exposure. The wine is raised twelve months in stainless steel and a few months in bottle. The embodiment of its terroir, it is rich, fresh, fruity, full of flavor and easy to drink, featuring a slight almond note on this finish, a hallmark of the Dolcetto grape.
Wine exported to
Bermuda, Canada
Most recent awards
- 2020 | Wine Spectator90
- 2019 | Vinous91
- 2017 | James Suckling92
- 2015 | Wine Advocate90
Grape Varieties:
100% Dolcetto
Fermentation container:
Concrete tanks
Length of alcoholic fermentation:
4-5 days
Type of yeast:
Selected
Fermentation temperature:
28 °C (82.4 °F)
Length of maceration:
4-5 days
Malolactic fermentation:
Yes
Aging containers:
Stainlesss steel
Container size:
15,000 L
Bottling period:
Several times during the year
Aging before bottling:
5-6 months
Closure:
Natural Cork
Organic:
No
Vineyard name:
San Giacomo and Madonna delle Grazie
Vineyard location:
Dogliani, Piedmont
Soil composition:
Calcareous marl and clay
Vine training:
Guyot
Altitude:
350 meters (1,150 feet) above sea level
Vine density:
4,900-5,000 plants per hectare
Exposure:
Southern/southeastern/western/southwestern
Years planted:
2005
Age of vines:
14 years old
Time of harvest:
Late September
Total yearly production (in bottles):
120,000
Tasting notes:
Ruby red in color, with a fruity bouquet; fresh and flavorful on the palate, with abundant red berry fruit and almond finish.
Serving temperature:
Best served at 14-16 °C (57.2 - 60.8 °F).
Food pairings:
Pairs well with starters and first courses like pasta, risotto and soup. Great with vegetable or meat salads, pasta with or without tomato or ragout.
Aging potential:
3-4 years
Alcohol:
Alcohol cont. 13 % by vol.
Winemaker:
Giuseppe Ca Viola
