Dolcetto d’Alba DOC 2025

    Bruno Giacosa | Piedmont
    Bruno Giacosa | Via XX Settembre 52 | IT 12057 Neive

    Dolcetto d'Alba DOC 2025
    24,00 €

    05202325 · 0,75 l · 32,00 €/l · Price (DE) incl. VAT, excl. Shippingavailable immediately

    • Grape variety: 100% Dolcetto
    • Cultivation: conventional
    • Maturation: stainless steel
    • Filtration: yes
    • Alcohol content: 14,00 % vol
    • Serving temperature: 16‑18 °C
    • Storage potential: 2033+
    • Closure: natural cork
    • Food recommendations
      tajarin with ragù, veal with tuna sauce, finanziera, mature castelmagno, piedmontese antipasti
    • Total extract: 29,58 g/l
    • Total acidity: 5,89 g/l
    • Residual sugar: 1,48 g/l
    • Sulfite: 75 mg/l
    • pH value: 3,44
    • Allergens
      contains sulphites
    • Nutritional Information per 100 ml
      • Energy in kcal: 73 kcal
      • Energy in kJ: 300 kJ
      • Carbohydrates: 0,90 g
      • Of which sugar: 0,00 g
    Character
    • Fruity/berry/juicy
    • Tannin-containing and/or acid-stressed
    Fits to
    • Offal
    • Hearty late afternoon snack
    • Light meat
    • White poultry
    • Grilled of any kind
    • Medium old cheese
    • Pizza/pasta/casseroles and others
    • Risotto
    stored air-conditioned Bookmark

    Bruno Giacosa was convinced that great wines begin in the vineyard – and the best way to access the vineyard is through trust in experienced farmers. Whilst other estates bought land, Giacosa spent decades building up a network of reliable grape suppliers whom he knew better than their own accountants. From these relationships emerged the Barbaresco and Barolo wines that are now among Italy’s most iconic. And from the same relationships comes the Dolcetto. The grapes come from selected vineyards in Neive, Neviglie, Treiso and Alba – the heart of the Langhe, which Giacosa had known since his youth at the family estate. Since Bruno’s death in January 2018, his daughter Bruna has been running the estate, guided by the same conviction: no intervention that obscures the grape’s identity. The Dolcetto is produced entirely without the use of wood: 7 to 10 days of maceration in steel, full malolactic fermentation, 6 months in steel, one month in bottle.

    A bright ruby red with violet hues. The bouquet is intense and complex: fresh red fruits, blackberry, violets and a hint of bitter almond. On the palate, it is full-bodied and well-balanced, with good structure and a long, invigorating finish. The estate’s most approachable wine – and yet unmistakably Giacosa. SUPERIORE.DE

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