Dolcetto D’Alba Bricco Lago

Denominazione di origine controllata

2025

Dolcetto 100%

The red colour of the wine is tinged with light purple hues. Wild berries and cherries burst forth on the nose, followed by more subtle nuances. The palate is airy and gently spiced, with light and polished but well-defined tannins leading to a long, smooth, and harmonious finish.

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2024

Dolcetto 100%

It is a red colour with light violet hues. The nose instantly reveals notes of wild berries and cherry, as part of a fresh and straightforward aromatic profile. On the palate, the wine is supple and refined, with fine-grained tannins that are less pronounced than in previous vintages, leading to a velvety smooth and persistent finish.

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2023

Dolcetto 100%

Red tinged with light purple. Bursting with cherry and mixed berry notes on the nose. Evolved and spicy on the palate, with enveloping tannins and a velvety finish.

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2022

Dolcetto 100%

Red tinged with light purple. Bursting with cherry and mixed berry notes on the nose. Evolved and spicy on the palate, with enveloping tannins and a velvety finish.

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Vineyard

San Sebastiano, Monforte d’Alba. The wine comes from three small vineyards that are 40 to 50 years old and located in one of the areas that has always been best suited to showing what Dolcetto really has to offer.

San Sebastiano, Monforte d’Alba. The grapes come from three small vineyards that are 40 to 50 years old and located in one of the areas that has always been best suited to traditional Dolcetto.

San Sebastiano, Monforte d’Alba. Grapes from three small vineyards, where the average age of the vines is 40 years.

San Sebastiano, Monforte d’Alba. Grapes from three small vineyards, where the average age of the vines is 40 years.

Winemaking technique

For a project during his last year at Oenological School in 1988, Luca experimented with 60% whole-bunch fermentation. We have now decided to revive his insightful, innovative idea, presenting a contemporary take that restores the central role and underlines the identity of a historic grape variety with deep roots in its terroir. After six days of cold maceration, the wine with 60% whole-bunch, slowly takes shape during 13 days of fermentation, evolving naturally with the help of indigenous yeasts. Throughout this phase, foot treading is alternated with short daily pumping over, gently guiding the must without forcing extraction. The wine is given however long it needs for spontaneous malolactic fermentation. Its verve and integrity are preserved by ageing in concrete until it is bottled the following summer.

During his last year at Oenological School in 1988, Luca experimented with 50% whole-bunch fermentation, an unconventional approach for Dolcetto at the time. It has now been wholeheartedly embraced once again, in order to present a contemporary take on an identity-driven grape variety. Five days of cold maceration are followed by 14 days of spontaneous, whole-cluster fermentation with indigenous yeast. Extraction is carefully managed through foot treading and short daily pumping over, keeping the profile delicate and balanced. Spontaneous malolactic fermentation follows. The wine is aged in concrete until it is bottled the following summer. This gives rise to a Dolcetto full of finesse and balance, with natural drinkability brought to the forefront as a defining feature of the vintage.

As an experiment during his last year at Oenological School in 1988, Luca made a wine with 50% whole-bunch fermentation. We picked up where he left off and began experimenting again with the approach, which enables us to add great substance and a contemporary touch to a historic, traditional variety. Five days of cold maceration are followed by 15 days of whole-berry primary fermentation, then spontaneous malolactic fermentation. A short period of barrel ageing preserves the crispness and complexity of the grapes. Presenting the perfect blend of the past and present, the wine is bottled the following summer. The winemaking style aims to reclaim the original characteristics that made Dolcetto such a wonderfully complex wine, while ensuring that it remains delightfully drinkable, giving it huge contemporary appeal.

There is little pumping over during the ten days of very simple wild yeast fermentation. The subsequent spontaneous malolactic fermentation does not take place until the following spring. After a short period of barrel ageing, the wine is bottled the following summer.