Dolcetto d’Alba – 2018

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 1972-1985-2004 white marl clayey- calcareous, alternated by sand 2 ha

The Wine

Vineyard Profile
  • Location:  Treiso
  • Altitude:  240 – 360 m.s.l.m.
  • Exposure:  South East
  • Soil:  white marl clayey – calcareous, alternated by sand
  • Year of planting:  1972-1985-2004
  • Training System:  Guyot
Harvest Notes
  • Harvest:  the grapes are handpicked, usually the second week of September (with small variations depending on the weather)
  • Fermentation:  in stainless-steel containers at controlled temperature for about 8 days
  • Malolactic Fermentation:  following the alcoholic fermentation, the wine is racked and undergoes a malolactic fermentation, which normally last a month
  • Ageing:  in steel tanks for around six months, before the bottling in the spring after the harvest
Winemaker's Notes
  • Color:  beautiful bright ruby red color with deep violet highlights
  • Nose:  explosive and fruity floral fragrance that evokes blackberry, wild strawberry and ripe black cherry
  • Taste:  dry and full bodied, elegant and round, with notes of fruit and a wonderful almondy finish
  • Serving Suggestions:  whole meal wine, ideal for starters, pasta, white meat, soups, salamis and cream cheeses
  • Serving Temperature:  16-18°C
Wine Summary
  • Made from Dolcetto grapes; vine age – planted 1972-1985-2004
  • 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
  • Grape Variety:  Dolcetto
  • First Year of Production:  1974


90 Points

A pretty and lively Dolcetto with fresh citrus, raspberry cheesecake and wild strawberries. Medium-bodied and tangy with lots of vivid acidity and a bright finish. Drink now.

jamessuckling.com, November, 2019

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