{"id":268311,"date":"2024-09-03T18:01:33","date_gmt":"2024-09-03T16:01:33","guid":{"rendered":"https:\/\/langhe.net\/268311\/dolcetto-alba-chat-producers\/"},"modified":"2024-09-04T11:07:55","modified_gmt":"2024-09-04T09:07:55","slug":"dolcetto-alba-chat-producers","status":"publish","type":"post","link":"https:\/\/langhe.net\/en\/268311\/dolcetto-alba-chat-producers\/","title":{"rendered":"Dolcetto d’Alba DOC: a chat with producers"},"content":{"rendered":"\n

Dolcetto d’Alba DOC<\/a> is a wine that wins you over at first sip. But what makes this Piedmontese red so special? <\/p>\n\n

In addition to its fascinating history-which <\/strong> seems to date back to the 1500s-as well as its absolute versatility<\/strong> and ability to accompany the best traditional Piedmontese dishes, we wanted to dig deep, having the producers <\/strong>of this unique wine reveal a few secrets to us. Are you ready to toast with us? <\/p>\n\n

We would like to thank Cecilia Monte<\/a> of the winery of the same name in Neive<\/strong>, Franco<\/strong> Ariano, <\/strong>owner of Cascina Fontanette <\/a>in Santo Stefano Belbo, and Marco Rosselli<\/strong> ofAzienda Agricola Rusel<\/a> for taking the time to join us!<\/p>\n\n

What are the main peculiarities that distinguish it from other wines in the area?<\/h4>\n\n

Cecilia<\/span> \u2014 This is a fresh<\/strong> wine that should be drunk young-generally it is drunk in the vintage.<\/p>\n\n

We tend not to let it exceed thirteen and a half degrees of alcohol, so it can even be consumed as a snack<\/strong>!<\/p>\n\n

\"Tasting<\/figure>\n\n

In addition, it has very characteristic traits: notes<\/strong> of white pepper<\/strong> and almond<\/strong>, typical of Dolcetto and absent in other wines of the area.<\/p>\n\n

Franco<\/span> \u2014 It is a more amiable <\/strong>and fragrant<\/strong> wine than Barbera. It is pleasantly drinkable <\/strong>because it has a low alcohol content. <\/p>\n\n

Marco<\/span> \u2014 The typicality of the aromas, smoothness<\/strong> and ease of drinking<\/strong>. Its alcohol content ranges from 12 1\/2 to 13. <\/p>\n\n

It is a wine that if drunk too young or too old is wasted-I think the best time to appreciate it is from the summer after the harvest to the following year.<\/strong> <\/p>\n\n

Already a year after the actual harvest, in my opinion, there is a decline <\/strong>in aroma<\/strong> and structure<\/strong>.<\/p>\n\n

What are the most important challenges in making this wine?<\/h4>\n\n

Cecilia<\/span> \u2014 Undoubtedly, it is a difficult grape to manage<\/strong>, both in the vineyard and in the winery, because it often has “deviations” that must be avoided in order not to find stinks in the bottle.<\/p>\n\n

Economically, it is certainly the least profitable wine<\/strong> we have in terms of production per hectare.<\/p>\n\n

If one were to dwell on the final bill, it would convert the vineyard<\/strong> to other grape varieties (such as barbera or nebbiolo), also because, being known on the market as a “simple” and meal wine, one is going to go up against low-medium price ranges<\/strong>. I, however, want to continue to believe in it <\/strong>because it is part of our tradition. <\/p>\n\n

\"An<\/figure>\n\n

Soon we will have to harvest <\/strong> it (presumably between September 7 and 15), and we imagine a classic harvest: there are grapes and the yield should be more than good, however, we are about ten days later than in past years.<\/p>\n\n

In addition, dolcetto suffers from low nighttime temperatures<\/strong>, so one has to hope that they do not drop too much.<\/p>\n\n

Franco<\/span> \u2014 At one time our problem<\/strong>, climate-wise, was dictated by cold<\/strong> weather.<\/p>\n\n

These days, however, we are more concerned about rising temperatures<\/strong>; however, by having good equipment in the cellar, we are able to do temperature-controlled fermentation<\/strong> and manage this issue better.<\/p>\n\n

\"Cascina
Cascina Fontanette – Franco Ariano<\/em><\/figcaption><\/figure>\n\n

Around mid-September we will start with the grape harvest<\/strong>, and we expect it to be a very good year<\/strong>: it rained a lot in the spring and very little in the summer, so the quality should be good.<\/p>\n\n

Marco<\/span> \u2014 Climatically speaking, dolcetto is a grape that is sensitive to sun and too much heat<\/strong>, so it goes into concentration very early. <\/p>\n\n

Moisture<\/strong> before harvest or thunderstorms<\/strong> with hailstorms do more damage to dolcetto than other varieties because if the skin is damaged, rot starts immediately, which limits ripening.<\/p>\n\n

It is a grape that needs a lot of work<\/strong>, both in the vineyard and in the winery, to prevent “stink” from coming in and damaging it.<\/p>\n\n

We will harvest it from September 10-15 onward, and this year and expect very good quality-we<\/strong> were able to avoid hail and control any fungal diseases, so the product is nice.<\/p>\n\n

From a matching perspective, what might be the best choices? <\/h4>\n\n

Cecilia<\/span> \u2014 Being a wine for everyday consumption, it goes well with many dishes, but especially with a good vitello tonnato<\/a>, a local salume<\/strong> or toma cheese!<\/p>\n\n

\"\"
Vitello tonnato is a traditional Piedmontese dish<\/em><\/figcaption><\/figure>\n\n

Franco<\/span> \u2014 I would pair it with white meats<\/strong>, with not too strong flavors, such as chicken or turkey.<\/p>\n\n

Marco<\/span> \u2014 I like to pair this wine with raw meat<\/strong> (both albese and tartare) because it is usually low in acidity and does not overpower the flavors. Alternatively, cold or hot appetizers, such as flan and fondue, are also perfect. <\/p>\n\n

On the market, domestic and international, what kind of opportunities does it present?<\/h4>\n\n

Cecilia<\/span> \u2014 We sell Dolcetto mainly in Piedmont<\/strong>; we also export a lot of it to England and Japan (here because of a low alcohol tolerance issue).<\/p>\n\n

Marco<\/span> \u2014 Dolcetto is appreciated<\/strong>, even if the consumer does not know much about it. If the importer or wine shop wants to market it, it sells very well<\/strong>, but very little Dolcetto is produced<\/strong>, and locals prefer to offer other wines because they have more margin<\/strong>. <\/p>\n\n

In addition, the market, both Italian and worldwide, is focused on more structured and less simple wines<\/strong> with higher alcohol content, such as Barbera and Nebbiolo. <\/p>\n\n

\"Azienda
Azienda Agricola Rus\u00e9l<\/em><\/figcaption><\/figure>\n\n

It is mainly sold in the area and neighboring regions, such as Lombardy and Liguria, because it is seen as the cheapest Piedmontese wine<\/strong>. Restaurants, however, struggle to manage their cellars because it must be consumed within the year. <\/p>\n\n

What future do you foresee for this wine?<\/h4>\n\n

Cecilia<\/span> \u2014 I hope it will become sought after again as it was 30 years ago<\/strong>. There are not many of us producing it now, especially in the Langhe area: more of a hope<\/strong> than a prediction! <\/p>\n\n

Franco<\/span> \u2014 It is a wine on the upswing<\/strong> compared to the past. In recent years more space has been given to Barbera, Nebbiolo, stronger wines. <\/p>\n\n

Now we have found a breakthrough in the winery, because being very versatile it sells well and is also received in the proper way<\/strong> by the end customer, fortunately.<\/p>\n\n

Marco<\/span> \u2014 It is a vine that has been massively weeded out in recent years so by getting to make little of it, it will become good and expensive<\/strong>!<\/p>\n","protected":false},"excerpt":{"rendered":"

Dolcetto d’Alba DOC is a wine that wins you over at first sip. Let’s get to know it better by chatting with producers! <\/p>\n","protected":false},"author":23243,"featured_media":230225,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1567],"tags":[],"lgarea":[],"class_list":["post-268311","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eat-drink"],"yoast_head":"\nDolcetto d'Alba DOC: a chat with producers<\/title>\n<meta name=\"description\" content=\"Dolcetto d'Alba DOC is a wine that wins you over at first sip. 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