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Short story

Dogliani is a small town in the southern part of the Barolo production area

Since 1593 it has been the place where the Dolcetto grape variety has been grown to its fullest expression.

In 1974 the characteristic and typical flavor of wines from the village gave rise to the Dogliani appellation , as proof of its extraordinary distinctiveness.

The name "Publican" refers to an ancient anecdote of the country

In August 1593, an ordinance was issued by the Municipality of Dogliani regulating the harvest date in order to avoid early harvesting of Dolcetto grapes and preserve the high quality of its wines.

It was absolutely forbidden to harvest grapes that had not yet reached full ripeness. For those who did not comply with the ordinance, the penalty was confiscation of the entire harvest.

The date chosen for the beginning of the harvest of Dolcetto di Dogliani was September 21, a day that in the Catholic calendar coincides with the memory of "San Matteo" (St. Matthew) called in Latin

"The Publican," or tax collector by virtue of the daily work done by Matthew the Apostle before Jesus' call.

2022

SPECIFICATIONS

→ Type: red wine
→ Grape variety: 100% dolcetto
→ Appellation: Dogliani DOCG
→ Production area: Dogliani, Valdibà hill.
→ Harvest start date: September 23

ANALYTICAL VALUES

→ Alcohol content: 13.5 % vol.
→ Total acidity: 5.0 g/l
→ First year of wine production: 2021

CLIMATIC TREND

The 2022 vintage will be remembered as a breakthrough year on new knowledge learned in viticulture. In fact, above-average temperatures and low rainfall presented winemakers with new challenges. The high stress to which the plant was subjected resulted in small berries and clusters. On the other hand, however, the health of the plants themselves was impeccable, ripening early and with high sugar concentration. The harvest lasted about a month in total, in which the scalarity of the different grape varieties was not respected.

Organoleptic Characteristics

→ Color: ruby red with violet hues
→ Scents: Blackberry, Plum and Strawberry in spirit
→ Serving temperature: 16-18° C
→ Ability to evolve: 5+ years

Vinification

The long process of making this wine begins by means of harvesting, which is done manually in 20 kg crates. After destemming-crushing, fermentation begins inside rotofermenters. After about 2 days of fermentation and after the pomace cap has formed, a delestage of the must is carried out and subsequent removal of the grape seeds by means of an auger placed inside the latest generation rotofermenters.

The previously extracted must is then reunited with the skins to resume maceration until the sugars are completely exhausted.

Refinement

After racking, the wine placed in steel tanks naturally proceeds to malolactic fermentation. Before bottling, two racking is carried out for the natural clarification of the wine and to increase its maximum aromatic expression, which will be complete only after three to four months of rest in the bottle.

2021

SPECIFICATIONS

→ Type: red wine
→ Grape variety: 100% dolcetto
→ Appellation: Dogliani DOCG
→ Production area: Dogliani, Valdibà hill.
→ Harvest start date: September 15

ANALYTICAL VALUES

→ Alcohol content: 14 % vol.
→ Total acidity: 6.3 g/l
→ First year of wine production: 2021

CLIMATIC TREND

The 2021 vintage was characterized by a winter with mild temperatures below the seasonal average. Rainfall, on the other hand, was decidedly abundant and even snowy in character, which ensured a good water supply for that vintage. Towards the end of spring and the beginning of summer, a period of good weather began with temperatures in the normal range, without excesses. In addition, during the harvest period the temperature ranges between day and night were very interesting, which allowed an excellent degree of phenolic and acid maturity, very important for the Nebbiolo grape variety.

Organoleptic Characteristics

→ Color: ruby red with violet hues
→ Scents: morello cherry, violet, almond
→ Serving temperature: 16-18° C
→ Ability to evolve: 5+ years

Vinification

The long process of making this wine begins by means of harvesting, which is done manually in 20 kg crates. After destemming-crushing, fermentation begins inside rotofermenters. After about 2 days of fermentation and once the marc cap is formed, a delestage of the must is carried out and subsequent removal of the grape seeds by means of an auger placed inside the latest generation rotofermenters.

The previously extracted must is then reunited with the skins to resume maceration until the sugars are completely exhausted.

Refinement

After racking, the wine placed in steel tanks naturally proceeds to malolactic fermentation. Before bottling, two racking is carried out for the natural clarification of the wine and to increase its maximum aromatic expression, which will be complete only after three to four months of rest in the bottle.