Rizzi

Dolcetto d’Alba – 2019

Region: italy - piedmont

Rizzi

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
  • Soils: White marl clayey – calcareous, alternated by sand
  • Year of Planting: 1972-1985-2004
  • Vine Training System: Guyot
Harvest Notes
  • Hand harvested into small crates, the second week of September
  • Fermented using traditional, partial-submerged cap method, in stainless steel tanks at controlled temperature for about 8 days
  • Wine racked and malolactic fermentation for 1 month
  • Aged in steel tanks for 6 months
  • Bottled in the spring 2020, after the harvest
Winemaker's Notes

Intense ruby-purple color. The nose is characterized by pleasant floral and spicy sensations, roses and white pepper. Freshness, fruity fragrance, and drinkability – all achieved with a fairly low alcohol content – these are the goals and the style Rizzi seeks to showcase with this most classic Piedmontese wine from the the winery’s vineyards in the village of Treiso. Adaptable and versatile with many food pairings and situations.

Wine Summary

100% Dolcetto grapes; Rizzi vineyards in village of Treiso; vines planted 1972-1985-2004; soils of white marl, clayey- calcareous, alternated by sand; fermented in stainless steel tanks at controlled temperatures, malolactic fermentation and then aging for 6 months, all in stainless steel; bottled and released in spring after the harvest.

Technical Information
  • 100% Dolcetto grapes from Treiso
  • Alcohol: 12.5%
  • Total Acidity: 5.49 g/l
  • pH: 3.48
  • Residual Sugar: 0.17 g/l
  • Extract: 26.4 g/l

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