- Dolcetto d'Alba DOC
- 100% Dolcetto
- Spontaneous fermentation from indigenous yeasts
- Maceration and fermentation in open steel tanks
- Malolactic fermentation and ageing in steel tanks
- 3 months of bottle aging
- Vineyards in the villages of: Monforte d'Alba: Cascina Pe Mol and Castelletto
Novello: Ravera and Rocche di San Nicola
- Alcohol content: 13%
- Recommended drinking time:
Dolcetto d’Alba 2019
The 2019 was a particularly difficult growing season for the fickle and sensitive Dolcetto grape; the weather events of the 5 September had negative effects for vines planted in all but the best expositions.
We began picking our Dolcetto about the 13 September and brought in a normal crop of excellent quality. The nose offers attractive aromas of juicy black fruits, spices and underbrush. The palate is refreshing and mouth-filling with good black plum fruit, raspberry and herbal notes. The finish is fresh and lively with nice, soft tannins giving some structure.
This is an excellent wine for a wide variety of matchings, best suited to simple everyday dishes that require a well-made, eminently drinkable accompaniment.
Ratings for the vintage 2019
James Suckling 90 points
Evolution of the vintage 2019
A wet late winter and early spring replenished the water tables. Budbreak was late March in the normal timeframe. Heat arrived after the flowering in late June for 10 days, which helped with the berry set. The rest of the vegetative cycle was cooler than normal except for another 10 days of moderate heat just before the veraison. Intermittent rains throughout the summer refreshed the plants and ground cover vegetation.
A water bomb on the 5 September brought hail to some parts of the Barolo and Barbaresco areas, luckily, none of the Sandrone vineyards were affected, though the hail passed about 500 meters from the Baudana vineyard sites. Dolcetto in marginal planting sites was heavily affected by the extreme temperature drop but Nebbiolo thrived in the subsequent cooler conditions of September and October.
Harvest for Dolcetto began in mid-September and for Nebbiolo in mid-October, as had been the historical norm. Overall quantities were slightly less than 2018, but fruit quality was better.
Harvest took place from September 13th until 27th.