Langhe DOC Bricco del Drago
Langhe DOC Bricco del Drago
Cascine Drago
We have been producing this wine since the 1969 vintage and it was the first ‘Super Vino da Tavola’ in Piedmont, perhaps even in Italy. The soil and microclimate in this vineyard give Dolcetto an incredible complexity and structure. This is why Dr. Luciano Degiacomi, the wine’s creator, tried to soften Dolcetto by adding a small percentage of Nebbiolo – to add finesse and elegance – and ageing it for some time in wood: the result was an important, very elegant and pleasant wine of extraordinary longevity.
The wine is so unique that it is the only table wine having obtained the delimitation of the production area by Presidential Decree No. 196 of 1987.
Langhe DOC Bricco del Drago
Cascine Drago
We have been producing this wine since the 1969 vintage and it was the first ‘Super Vino da Tavola’ in Piedmont, perhaps even in Italy. The soil and microclimate in this vineyard give Dolcetto an incredible complexity and structure. This is why Dr. Luciano Degiacomi, the wine’s creator, tried to soften Dolcetto by adding a small percentage of Nebbiolo – to add finesse and elegance – and ageing it for some time in wood: the result was an important, very elegant and pleasant wine of extraordinary longevity.
The wine is so unique that it is the only table wine having obtained the delimitation of the production area by Presidential Decree No. 196 of 1987.
The super table wine.
In 1965, the Bricco del Drago vineyard was set up. Right from the start it is clear that the Dolcetto harvested on the Bricco will result in a different wine. The poor soil, the altitude and the constant wind made it difficult for the vines to thrive but gave perfect grapes for a long ageing wine.
And because of the special nature of this Dolcetto, the then owner of the Bricco del Drago, asked Beppe Colla for help. The result is an iconic wine, combining the generosity of
Dolcetto with the class of Nebbiolo. In the 1980s, this wine was recognised by Decree of the President of the Republic as a Quality Table Wine, making it a monopole.
Grape Variety: Dolcetto 85% ca.; Nebbiolo 15% ca.%
Year of implantation: 1970 - 1989 - 2000
Tasting notes: Very intense and deep ruby colour with violet shades typical of Dolcetto. Elegant bouquet due to the perfect fusion of the delicacy of Nebbiolo with the volume of Dolcetto. A palette of spicy and vinous notes typical of the two grapes blended at maturity. In the mouth, it holds concentration and length, giving it surprising ageing potential. Some of the world's greatest wines are the result of blends; Bricco del Drago is perhaps the most historic and genuine Italian interpretation, being entirely made from indigenous Piedmontese grapes. Suitable for robust and tasty dishes such as gnocchi with tomato sauce, grilled meats and civet preparations.
Serving notes: 15 / 17° C. Wide wine glass
The two varieties of grapes - harvested by hand - are processed separately, since maturation takes place at different times: the blending of the two wines is carried out at a later stage. Maceration is about 5/8 days for the Dolcetto and about 10/12 days for the Nebbiolo at a maximum temperature of 25° and 30°, respectively. Maceration in wood, oak barrels, takes at least one year.
Alcohol volume: 13-14 % vol.
Total acidity: 5-5,5 gr./l. tartaric ac.
Dry extract: 27-30 gr./l.
Grape Variety: Dolcetto 85% ca.; Nebbiolo 15% ca.%
Year of implantation: 1970 - 1989 - 2000
Tasting notes: Very intense and deep ruby colour with violet shades typical of Dolcetto. Elegant bouquet due to the perfect fusion of the delicacy of Nebbiolo with the volume of Dolcetto. A palette of spicy and vinous notes typical of the two grapes blended at maturity. In the mouth, it holds concentration and length, giving it surprising ageing potential. Some of the world's greatest wines are the result of blends; Bricco del Drago is perhaps the most historic and genuine Italian interpretation, being entirely made from indigenous Piedmontese grapes. Suitable for robust and tasty dishes such as gnocchi with tomato sauce, grilled meats and civet preparations.
Serving notes: 15 / 17° C. Wide wine glass
The two varieties of grapes - harvested by hand - are processed separately, since maturation takes place at different times: the blending of the two wines is carried out at a later stage. Maceration is about 5/8 days for the Dolcetto and about 10/12 days for the Nebbiolo at a maximum temperature of 25° and 30°, respectively. Maceration in wood, oak barrels, takes at least one year.
Alcohol volume: 13-14 % vol.
Total acidity: 5-5,5 gr./l. tartaric ac.
Dry extract: 27-30 gr./l.
