Bottega del vino Dolcetto di Dogliani

Logo Dogliani Foto illustrativa
introduction
Dogliani DOCG
Dogliani Superiore DOCG

DOGLIANI SUPERIORE DOCG


Representing an alternative interpretation of Dolcetto, the DOCG version focuses on its less usual, less evident characteristics, which can disorientate habitual consumers and their expectations.

Technique

During the vinification process, but even before that, in the vineyards, with the search for perfectly ripened grapes, we strive for those characteristics that are not so immediate. Through careful extraction of the polyphenols, more complex and less evident perfumes develop, adding balsamic notes and spicy nuances to the fruity scent of cherries and mulberries. Vinifiation is also carried out with the prospective of medium-long ageing, which is tied to the ever important export market; in some wineries, the wine may be bottled 2 or even 3 years after the harvest.

History

This is an interpretation that, although different from the traditional one, is firmly founded on historical roots and more recent Dolcetto wines with more structure, produced over the past 20 years by a number of well-known estates. Its role is tied to the knowledge and awareness of a territory capable of expressing more complex, highly structured wines, that has concentrated all of its forces on this particular variety.

Market Placement

Its position is interregional and even more so, international. It is especially appreciated where there is no pre-established memory of its position over the last 50 years and where everyday consumption is based on local production. Typical consumers fall into a medium-high category, and are capable and willing to evaluate the wine's quality. Due to a lack of information it does not reach certain potential consumers who could appreciate its distinctive character.
Big spenders and experts who consume great wines for the prestige of the brand name feel the lack of added value.

Consumption

On the Italian restaurant front, the wine needs to find a new collocation, especially psychological. Some higher-end restaurants that had always used it for less important working lunches, when an elegant wine with low alcohol content was requested, are unsure now of where to place it. Other restaurateurs, however, clearly appreciate the opportunity to offer a high-quality wine without an excessively high price or a cumbersome image that ties consumption exclusively to special occasions, and it finds consensus with those who search out interesting wines rather than where formality prevails.