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Short story

Dolbà was born from a simple yet ambitious idea: to describe Langhe and Piedmont using clear, contemporary, and immediate language.

It is a wine designed to welcome, not intimidate. Dolcetto brings energy, freshness, and a distinct territorial identity; Barbera rounds out the profile, making it softer and more accessible. Together they create a natural red wine for the table, easy to understand and immediate to choose.

A wine created from a precise blend: 60% Dolcetto from the heart of Dogliani and 40% Barbera from the La Gemella estate in Barolo. A small portion of whole cluster fermentation introduces a delicate carbonic effect, which enhances the aromatic profile and gives the wine a vibrant freshness.

Immediacy dominates the nose and palate: bright red fruit, a subtle hint of almond, and a soft, round finish that invites you to take another sip without needing any explanation. A wine that speaks to a new generation discovering Piedmont with curiosity and freedom, less interested in hierarchies and more in authentic pleasure. It is terroir without heaviness, identity without nostalgia.

With Dolbà,Claudio Vibertiredefines what an everyday Langhe red can be: contemporary, expressive, meticulous in detail, a wine that does not proclaim tradition, but lives it naturally.

2023

SPECIFICATIONS

→ Type: red wine
→ Grape varieties: Dolcetto and Barbera
→ Name: Langhe DOC Rosso
→ Production area: Vigneto Valdibà (Dogliani) and Vergne, hight Barolo
→ Harvest start date: September 20

ANALYTICAL VALUES

→ Alcohol content: 13.5 % vol.
→ Total acidity: 5.5 g/l
→ First year of wine production: 2023

CLIMATIC TREND

Winter and late spring 2023 were warm and dry. Heavy rains in late May through mid-June revitalized growth, particularly in the southwestern Barolo area. July and August were hot and dry, causing water stress that influenced vine development. Production was average but with notable aromatic and color concentration.

Organoleptic Characteristics

→ Color: Ruby red with violet hues
→ Aromas: Cherry, raspberry, almond
→ Serving temperature: 16-18° C
→ Ability to evolve: 3-5 years

Vinification

The maceration and alcoholic fermentation of the Dolcetto took place with a submerged cap, with the simultaneous removal of the grape seeds, while the
vinification of the Barbera was carried out with a floating cap. The maceration times were respectively 8 days for the Dolcetto—separating the skins from the must while fermentation was still ongoing in order to preserve the wine’s softness—and 12 days for the Barbera. Both wines, characterized in the 2023 vintage by deep color intensity, were blended shortly after the completion of malolactic fermentation.

Refinement

The wine then rested for approximately 12 months in stainless steel tanks before a further racking and bottling.
The low fermentation temperatures allowed the preservation of fresh, primary aromas. The natural softness of the Dolcetto and its blending with Barbera ensure a rounded, easy-drinking character, while maintaining a strong Langa identity.