Dominico Clerico launched his career as an iconic Barolo master with this wine – a humble Dolcetto. He inherited three hectares of Dolcetto vines in 1976 and released his first vintage in 1978. He’d go on to purchase his first Barolo vineyard in 1977 in Bussia before adding vines in Ginestra and Mosoni. Even as his Barolo fame and vineyards grew and many Barolo neighbors began ripping out Dolcetto in favor of Nebbiolo and Barbera, he never stopped caring passionately about this wine.
Like all Clerico wines, the Dolcetto vines growing on the edges of the family’s Barolo vineyards are grown with meticulous care, minimal intervention and very low yields. The ripe fruit comes in early – 3-4 weeks before Barbera – and is crushed gently and fermented briskly and briefly – just five days before pressing off into cool stainless steel tanks. This careful approach locks in all of Dolcetto’s glorious fruit, keeps the tannins soft and supple, and lets the friendlier side of Dolcetto shine.
It's loaded with just-picked fruit aromas and flavors - cherry, raspberry and blackberries all tasting like they've come right off the vine. On both the nose and palate, you'll get a savory, floral, lavender note, a hint of black licorice, and a nice bite of something like almond skin on the bold, juicy, black-fruited finish. There's a good dose of firm tannin - it is Dolcetto, after all! - but the tannins are round and caressing and do the work acidity normally would, making your mouth water, not dry out. A terrific all-purpose house red.
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