Bottega del vino Dolcetto di Dogliani

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VINIFICATION


Vinification is the moment in which the producer can demonstrate his capacity to bring out, to their best advantage, the characteristics that the grape, the terroir, work in the vineyard and the vintage have given him.
A harvest cannot be improved through vinification but it can be given an expression, a voice to reach consumers. Nor can a harvest be ruined. But it can be misunderstood and thus rendered mute.

Notoriously considered one of the most difficult grapes to vinify, Dolcetto requires great attention and experience. The grape is already a challenge in itself due to the presence of highly developed seeds, three per berry, which contain tannins that have more difficulty in ripening and in complexing with oxygen as compared with other wines known for their high tannicity. Its aromatic delicacy is also often at risk. The choice of fermentation temperature, prompt and timely racking, oxygenation of the must, and regard for the integrity of the skins, are all decisive in the conservation and the exaltation of the grapes' perfumes. During ageing, attention to reduction and sulphuretted odours, and the use of wood or stainless steel, pose even more challenges to the producer, who has on his hands a wine that not too long ago was relegated to being almost exclusively interpreted as a young, fruity wine. Now, however, new perspectives and new languages are being expressed, yet they always remain firmly founded on tradition.