Bottega del vino Dolcetto di Dogliani

Logo Dogliani Foto illustrativa

THE HUMAN ELEMENT


Terroir can be expressed in the grape and in the wine only through human will and man's intervention, the work of the wine-grower. Today's wine is the result of generations of trial and error experimentation.
Piedmont's viticulture is highly labour intensive, with most of the work in the vineyards is carried out manually. At Dogliani, Dolcetto, being an especially demanding variety, necessitates even more care and attention than usual and the constant contact with the vine means that its growth and evolution is closely followed, with every need seen to as soon as it arises.
Work in the vineyard comprises a series of operations which follow the plant's growth, but it also relies on the instinct, attention and sensitivity gained with experience that renders immediately evident that which others manage to discover, if they ever do, only through complex analyses.
Each season has its specific tasks, which dictate the rhythms of the winegrower's life: pruning in winter, when the plant is prepared for the following vintage; tying up the vines at the beginning of spring, when the fruit-bearing cane is trained to grow horizontally; repeatedly clearing the vine of excessive vegetation, so the clusters are free to begin their descent; in summer, the shoots, in orderly succession, are tied and trained upwards, while excessively long shoots are trimmed and, as the vegetative cycle comes to a close, a final reduction of the yield takes place in August, in preparation for the harvest. We are light years away from the flat and infinite expanses of New World vineyards where so much of the work is mechanized.
Puè, scarsulè, arcaplè - these are the time-honoured operations and driving force that keep traditional winegrowers working in each single hectare of vineyard up to 800 hours a year; the mathematics easily explain how labour intensive this commitment is and the cost of viticulture here.