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Dolcetto d'Alba DOC 2022

Dolcetto d'Alba DOC 2022.
92

LM

Biologico
Da Regalare
Gabutti Boasso
Vintage: 2022
Location: Piedmont, Serralunga d'Alba
59
£ 19.00 £ 12.90 -32%
Format 0.75 l. (£ 17.20/lt.)
cod. S3218
All the goodness of Dolcetto di Langa

What: Simple red for every day
Why: For those looking for true Piedmontese tradition
Perfect with: Roasts with potatoes

Marketed by: Svinando Wine Club via G. Cane 47bis-50 12055 Diano d'Alba (CN) - Italy.
Dolcetto d'Alba DOC 2022
Gabutti Boasso
Vintage: 2022
Location: Piedmont, Serralunga d'Alba

92

Luca Maroni


£ 19.00 £ 12.90 -32%
Format 0.75 l. (£ 17.20/lt.)
cod. S3218
All the goodness of Dolcetto di Langa

What: Simple red for every day
Why: For those looking for true Piedmontese tradition
Perfect with: Roasts with potatoes

Marketed by: Svinando Wine Club via G. Cane 47bis-50 12055 Diano d'Alba (CN) - Italy.
Technical Data Sheet
CHARACTERISTICS
  • TypeDry Still Red Wine DOC
  • Location Piedmont
  • Grapes Dolcetto 100%
  • Sensations YOUNG WINE, VIOLET RED COLOUR, FRUITY WINEY SCENT, ELEGANT FINE PLEASANT
  • Vinification Soft crushing and maceration for 10 days with the skins, with pumping over three times a day. Then, two racking operations 5 days apart and malolactic fermentation in steel. The wine remains in steel for 6 months before preparation for bottling.
  • Alcoholic strength 14.50% vol
  • Allergens Contains sulphites
TASTING RECOMMENDATIONS
  • Tips Store in a cool place, away from light, bottle lying down. Refrigerate no more than 24 hours before serving. Open 5 minutes before serving
  • Serving temperature 16 °C
  • GlassBordeaux
  • When to drink it within 3 years
  • Pairing Aperitif, Fish menu, Meat menu
VINEYARD
  • Terrain Limestone and clay
  • Exposure and altitude North East
  • Breeding method Espalier with Guyot pruning
  • Planting density 4.000 vines per hectare
Awarded
  • Luca Maroni 92
    Dolcetto d'Alba DOC 2022
  • But how much satisfaction can a good traditional Dolcetto give. Barolo is good, that's for sure. Barbera is intriguing, no doubt about it. But if the farmers of the Langa have always put a bottle of Dolcetto on the table for their lunches and dinners, there must be a reason. This is, in fact, the easiest wine to pair with any menu. With the right body and freshness. But no edges. Without excess. This Dolcetto proposed by Franco Boasso is no exception. It is made from grapes harvested in the company vineyards and processed within a few hours of harvesting. Soft crushing and maceration for 10 days interspersed with several pumpings to promote the extraction of colour and tannins. Then, after racking and malolactic conversion, the wine is left in steel for at least 6 months before bottling. The result is a fresh, ready-to-drink red. Lively in colour and characterized by a broad bouquet of aromas that play on notes of red fruit and must. In the mouth it is elegant and harmonious. Perfect companion for many preparations, from savoury first courses to Sunday roasts, served with baked potatoes. Always good.

    Franco Boasso is the owner of Azienda Agricola Gabutti. A story like many others in the Langa, made of work and passion. The company was founded in the early 70s, when the Boasso family began to make their own wine from the grapes produced in their vineyards. Moreover, the raw material of absolute quality is not lacking, since the name, Gabutti, recalls that of one of the most suitable areas for the production of Barolo wine, already classified by Renato Ratti as a sub-zone of the first category. Today the company, which remains strictly family-run, can count on a vineyard of about 4 and a half hectares, all of which are owned and divided, in addition to the Gabutti sub-zone, also in the Meriame and Margheria sub-zones.

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