Bottega del vino Dolcetto di Dogliani

Logo Dogliani Foto illustrativa
 

FARMERS AND ENTREPRENURS


Viticultural zones are not the same the world over - from the structure and dimensions of the wineries and working methods, to the very nature of the people involved.
For this reason, we will briefly try to explain the characteristics of our cellars and our winemakers, vine growers who are at the same time farmers, entrepreneurs and businessmen.


HISTORICALLY SMALL PROPERTIES


70% of the properties in Piedmont consist of extremely reduced parcels of land, from 2 to 10 hectares in size, which is also true of the Doglianese.
The agricultural structure here has always been based on small holdings with extraordinarily independent owners. This is very different to many other wine-producing areas, where big estates and share-cropping were the norm, and has resulted in a class of local vitners with a great sense of individualism and autonomy, governed by a historical sense of responsibility towards the community at large.


FAMILY-OWNED AND RUN WINERIES


The social fabric typical of the profession here comprises numerous small wineries where all the phases of vine-growing and wine-making are carried out by members of the owner-families. Being so intimately involved in the entire process from grape to glass, means that their passion and their personalities are easily expressed in the resultant wine. The fact that they share the work amongst themselves, united by a single common goal, and can change tact or direction when faced with adversity, gives them far more flexibility than big commercial concerns; thus they are able to concentrate their efforts on quality, rather than quantity. They are the custodians of the territory, its cultural heritage and its fortune, because profits cannot be separated from personal identity and the identity of the land on which they live, and live for.


A LIVELIHOOD IN TRANSFORMATION


Today's winemaker finds himself acting as a bridge between the ancient traditional craft of hillside viticulture and the modern entrepreneurial skills that today’s wineries require. It is a profession that covers many roles: more often than not it is the same person who tends the vineyard, works in the cellar, keeps the books and deals with the multi-faceted, never-ending bureaucracy; promotes the winery and shows the wines, often travelling the world over; follows sales and the network of representatives, agents and importers; and finally, receives visitors and eno-tourists who come to buy or taste wine on the weekends. This is a fairly recent situation that has created the need to sharpen diverse competencies, often with little or no help from preceding generations.