Dolcetto takes center stage here, with no other variety vying for attention. The wine is aged in old vats, fermented with its own yeasts, and undergoes a lengthy maceration period of 40 days. Harvesting is done manually, and vineyard work focuses on minimal yields (2500kg/ha). Sulfur is used in only microscopic amounts, and the wine is not filtered at all.
Style
This is not a wine for the faint-hearted. Its color is as dark as the depths of Lake Maggiore, and the aromas of black cherries, licorice, smoke, and meat evoke similarly dark associations. The body is taut and muscular, with tannins as compact as the legendary defense of the Italian national football team in 1982. If you persevere, you’ll uncover herbal and forest notes, along with meat and leather.
Data Sheet
Grape Variety: Dolcetto
Vineyard: A high plateau at 350 m. Soils: Sand & limestone
Harvest: By hand
Vinification: Spontaneous fermentation with wild yeasts; 40-60 days on the skins
Aging: 2 years in wooden barrels, several years in bottles (depending on the vintage)
Filtration: None
SO₂: < 30mg/l
Alcohol Content: 13.5% vol.
Closure: Natural cork
Serving Temperature: 15-17°C
Optimal Drinking Window: From now – 2030
Philosophy: All winemakers listed at Vinonudo work with compost, organic fertilizers, and natural preparations in their vineyards, avoiding the use of herbicides, pesticides, and synthetic fertilizers.
