BRICCO DEL DRAGO LANGHE DOC
In production since 1969, it was the first "Super Table Wine" in Piedmont, perhaps even in Italy.
The soil and microclimate in this vineyard give the Dolcetto an incredible complexity and structure. This is why Luciano Degiacomi, the creator of the wine, tried to soften the Dolcetto by adding a small percentage of Nebbiolo - for finesse and elegance - and ageing it for a time in wood. The result was an important wine, very elegant and pleasant, and with extraordinary longevity.
Grapevine: approx. 85% Dolcetto; approx. 15% Nebbiolo.
Altitude: 330 to 400 metres above sea level.
Year of planting: 1970 - 1989 - 2000
Strains per hectare: approx. 5,000
Yield in litres per hectare: approx. 4,000
Harvest period: Dolcetto 10-20 September
The two grapes - harvested by hand - are vinified separately, as the maturation takes place at different times. The wines are blended at a later stage. Maceration is about 5 to 8 days for the Dolcetto and about 10 to 12 days for the Nebbiolo at a maximum temperature of respectively around 25° and 30°. The wine rests in oak barrels for at least a year.
Alcohol content: 13-14% vol.
Total acidity: 5-5.5 gr.
Dry extract: 27-30 gr/l.
Very intense and deep ruby colour with purplish nuances typical of Dolcetto. Elegant perfume for the perfect blend of the finesse of a Nebbiolo with the body of a Dolcetto. A repertoire of spicy and vinous notes typical of the two grapes melded in maturity. In the mouth, it has concentration and length, which give it a surprising possibility of ageing. Blended wines are some of the best in the world. The Bricco del Drago is perhaps Italy’s most historical and genuine version, deriving entirely from native Piedmontese grapes.
Suitable for robust and tasty recipes, such as tomato gnocchi, grilled meats and stewed dishes.
Serving temperature: 15 / 17° C. - Very large glass