The Boschis family were alreaady proprietors of Barolo’s historic Giacomo Borgogno estate when they purchsed the E.Pira & Figli estate in 1981. As one of only two female winemakers in the region, Chiara Boschis took over the running of the new acquisition and went on to become one of most lauded women in Italian wine. She has lead the way in organic certification in the region as well as a return to the use of traditional, larger old casks.
Dolcetto, pronounced dol-che-to, is the third most produced grape in Piemonte. While its name translates to ‘little sweet one', dolcetto is actually more savoury. Most producers create dolcetto that is very dark in colour, with flavors of blackberry and licorice. Nowadays, some old and new world producers have begun to create a more fruit forward style, dialing back some of the tannin. The low acid content of dolcetto means it is meant to be drunk young and within its first 3 to 5 years (sometimes less) and at almost a fifth of the price of good Barolo, it’s a bargain. I find its value equally fascinating for the crucial role it plays in the Piemontese wine economy. Generally, you can find dolcetto within cooler regions and vineyards of Piemonte, as the ‘premium’ vineyards are reserved for Barolo and Barbaresco. This less desirable location and the quick winemaking process is critical to the success of the Piemonte wine industry and in no way reduces the quality of the wine being produced. As a relatively hardy grape dolcetto suits these locations very well. It can be grown quickly and marketed early as it’s harvested up to four weeks before nebbiolo.This allows many producers to fund other ventures - like growing nebbiolo.
"From three vineyards in Monforte (Ravera, Le Coste and Mosconi), this is fermented and aged in stainless steel to produce a racy wine with bright blue fruits, spice and floral notes, the tannins ripe and round. A great wine for antipasti and first courses." Importer's notes.
|Brand||E. Pira et Figli|