Bottega del vino Dolcetto di Dogliani

Logo Dogliani Foto illustrativa
the soil


Terroir is that combination of elements - climate, soil, culture and tradition - that defines a unique wine-making environment, represented by the creation of a denomination of origin. To try to understand why one wine is different from another, we can start by analysing these components. However, the results cannot be explained simply as the sum of these parts, but rather as their metamorphosis into something new. Why is that the Dolcetto at Dogliani is so different from the Dolcetto produced elsewhere?
For many, the answer lies in the soil: if we exclude fertile, but cold, red earth, and excessively dry and precocious sandy soil, both too extreme for the needs of this variety, the rest of the denomination enjoys the presence of pale, deep, clayey–calcareous soil that is ideally suited to this vine.
For others, it is the climate here that makes the difference, with its currents of cool air coming from the nearby Alps. This vicinity shortens the hot season which in turn slows down ripening and modifies the thermal equilibrium that is fundamental during growth. As a consequence, the acidity and freshness of Dogliani Dolcettos is almost never compromised, even in the hottest vintages, as happens in other denominations.
Then again, it could be a question of culture and tradition. Being the area's main grape variety for generations, it has always been respected and held in high regard, which has not usually been the case in other zones of production.
Terroir is all of this, and more. It is also the capacity of those who drink this Dolcetto to be attentive to its message, to able to associate it with images of places they have visited and people they have met. In this way, it becomes more than just an anonymous glass of wine.