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Langhe DOC ‘Bricco del Drago’

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Tasting Notes

The earlier instance of a ‘Super Piedmontese’ wine, first released in 1969, Bricco del Drago is a blend of approximately 85% Dolcetto and 15% Nebbiolo sourced from Cascine Drago. The idea was to soften the Dolcetto adding a dab of finesse by blending a small percentage of Nebbiolo. The result is one of the region’s iconic reds: elegant, classy with extraordinary longevity. This is the only blend produced by the winery, although vines are grown on the same hillside parcel, with westerly exposure, at approx 330/400 mt asl and density of 5,000 vines per hectare.

Very intense, deep ruby-red in color with purplish nuances typical of Dolcetto. Its aroma is elegant, a perfect blending of Nebbiolo and Dolcetto, showing ripe fruit and spicy notes typical of the two varieties. It is full-bodied and long on the palate, and gives a surprising aging capacity.

‘Bricco del Drago’ is perhaps the oldest and most authentic example of blending of these two varieties, and is ideal with all Piemontese cuisine, roasted meats, and aged cheeses.

In June 2015 the Colla Family has announced the purchase of the Bricco del Drago estate which they had tended to for the past two decades leased from Beppe’s life-long friend Luciano Degiacomi, who shared Beppe’s passion for the Langhe region. The property consists in 26 hectares of which 12 hare planted with vines (4 ha Nebbiolo, 4 ha Dolcetto, 3 ha Pinot Nero and 1 ha Riesling Renano), while the remaining land has hazelnut trees and forest (the latter being extremely rare in this part of the Langhe.

Winery

Poderi Colla

Region

Piemonte

Varietal

85% Dolcetto, 15% Nebbiolo

Location of Vineyards

Cascine Drago in Alba

Orientation

West

Altitude

330–400 meters above sea level

Type of Planting

Sustainable

Vinification

Harvest of the Dolcetto takes place during the last two weeks of September, and for the Nebbiolo during the first 10 days of October. The two varieties are vinified separately, as they ripen at different times, and they are assembled when they are transferred to wood. The Dolcetto macerates for about 5 to 8 days and the Nebbiolo for about 10 to 12 days, both at controlled temperatures.

Aging

The wine is kept in Slavonian oak barrels for 12 to 24 months, depending on the vintage, and then bottled without filtering.

Alcohol Content

13–14%

Oenologist

Beppe & Pietro Colla