Production:
The fruit for Patrizi’s Dolcetto di Dogliani ‘Bricco Rosso’ is produced from Dolcetto grapes cultivated in vineyards on the Bricco Rosso estate. The estate is just outside Farigliano, where 10 hectares of vineyard are located at a 400m altitude on the south-west facing hillsides of the Langhe district. Vines are trained in Guyot method on clay-calcerous soil. There is a green harvest in May and July. Planting density is 4000 vines per hectare. The grapes are hand harvested in the middle of September. The Dolcetto grapes are sorted, selected, softly crushed and the stalks separated. The must is piped into steel tanks where it is fermented at a temperature of about 27 degrees, vigourously for about a week then slowly until consumption of the sugars is complete. The wine is given around 3 months to develop in stainless steel vats before being bottled.
Food Match:
Lovely with antipasti; cold cuts, cured meats and cheeses.
