Dolcetto d’Alba – 2016

Region: italy - piedmont


Nestled at the very top of the impressively steep, vine-clad hills of the Treiso zone of Barbaresco, the winery’s vineyards were planted as early as the 1960’s in the white marl, calcareous soil typical of this area. An impressive selection of cru Barbaresci is punctuated by the spectacular Vigna Boito  located at the peak of the Rizzi cru. The estate is managed entirely by the Dellapiana family with son Enrico as winemaker and viticulturist. Rizzi Winery participates in “The Green Experience” project which mandates guidelines for environmentally sustainable production.

Grapes / Soils

Dolcetto D’Alba Dolcetto Planted 1976, 1981 white marl clayey- calcareous, alternated by sand 2 ha

The Wine

Vineyard Profile
  • Village: Treiso
  • Altitude: 240 – 360 m. s.l.m.
  • Exposure: South e East
  • Soil: white marl clayey- calcareus, alternated by sand
  • Training System: Guyot
  • Grape Variety: Dolcetto
  • First year of production: 1974
Winemaker's Notes

DOLCETTO D’ALBA – shows a beautiful bright ruby red color with deep violet highlights, with an explosive and fruity floral fragrance that evokes the blackberry, the wild strawberry, ripe black cherry. The bouquet is dry and full-bodied, elegant and round, with notes of fruit and a wonderful almond finish.

Wine Summary

Made from Dolcetto grapes; vine age – planted 1967-2004; grown on soils of white marl clayey- calcareous, alternated by sand. Fermented in stainless steel tanks at controlled temperatures for a period of 8 days followed by malolactic fermentation which takes about 4 weeks.  Aged in stainless steel tanks for 6 months and then bottled. Released in the spring after the harvest.

Technical Information
  • Harvest: The grapes are handpicked usually the second decade of September (with small variations depending on the weather).
  • Fermentation: in stainless-steel containers a controlled temperature for about 8 days
  • Malolactic Fermentation: Following the alcoholic fermentation, the wine is racked and undergoes a malolactic fermentation, which normally lasts a month.
  • Ageing: in steel tanks for around six months, before the bottling in the spring after the harvest.

General Info

Country Italy
Region Piedmont
Appellation(s) Treiso, Neive, Neviglie
Proprietors Enrico Dellapiana
Founded 1974
Winemaker Enrico Dellapiana
Annual Production Between 7,500 to 9,000 9L cases