Bottega del vino Dolcetto di Dogliani

Logo Dogliani Foto illustrativa


There is more to wine than the ancient process of growing, harvesting grapes and then assisting in the mystery of fermentation;a process that Dogliani producers manage with ever increasing competence and confidence. Wine is also a combination of codified rules and regulations, and vineyards enrolled in official registers. Commercial choices, together with typologies, assure consumers that the grapes used in production come from a circumscribed area and in specified quantities. And vinification, beginning with the fruit itself, follows specified parameters of gradation, extract, acidity and ageing, using techniques that bring out those qualities deemed most typical.

In the Dogliani zone, Dolcetto is made into two types of wine currently governed by a single set of rules based on different chemical and organoleptic parameters. The Dogliani DOCG wine, governed by the DOC rules of 1974 and 2005, represents this variety’s best known characteristic, that of being easy and fruity; the Dogliani Superiore DOCG wine, governed by the Dogliani DOCG rules of 2005, is designed to enhance this variety’s less known features, in particular the intense bouquet, which is obtained through low grape yield and the use of different ageing methods.

Appellation rules decree that:
- All grapes used must come from vineyards grown in an area defined by law and filed in the viticultural records showing all identifying cadastral data.
- The vineyards must be grown in the hills.
- Grapes must be produced only in the quantities specified, as overproduction is punished with downgrading.
- The only grape variety allowed is 100% Dolcetto.
- Vinification must be carried out according to the appellation rules and may only take place within the province of Cuneo and in a few wineries located in the province of Savona.
- The organoleptic characteristics related to the wine’s typicity are specified.
- Before being released on the market, the wine must prove qualification for DOCG status and every single lot produced must pass stringent examination by a commission oenologists.