Archive CARLO VIGLIONE 2011 Dolcetto d'Alba - Red

CARLO VIGLIONE 2011 Dolcetto d'Alba - Red 13%

Wine, Italy / Piemont, 75cl, Ref: 6139

One of the best red wines from the Piedmont region, Dolcetto d’Alba is often produced by the main producers of Barolo. This is the case here: the family run business Carlo Viglione & F. is best known for its Barolo. The Dolcetto is vinified according to the same traditional, environmentally-friendly methods. It has a very fruity, vinous, earthy nose, and a medium-bodied palate, supported by ripe tannins.

Terroir: clay-limestone. Grape variety: Dolcetto. Vineyard area: 1.9 hectares, using natural farming methods Vine training: guyot Average planting density per hectare: 4,400 Average age of vines: 35 years Average yield per hectare: 25 hl Harvesting: 100% hand-picked Vinification: Complete destemming, natural fermentation using natural yeasts and about 12 days of maceration in 25 hl casks. Matured for 12 months in the same casks. Sulphur content: 26 mg/l Production: 6,038 bottles

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Based in the Piedmont region, the family-run Carlo Viglione & F., known for both its Barolo and its Dolcetto d’Alba, has offered traditionally produced wines for several generations. Today, Giulio Viglione continues his father’s work, using environmentally friendly methods both in the vineyard and the winery.

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Having developed in the boom years after the Second World War, conventional agriculture is based on notions of yield. Largely applied in the world of wine-growing, this approach began to be challenged in the early 1990s. Leading the revolt were a handful of grape growers and wine producers who denounced the over-use of pesticides, fungicides and yeasts that have been cultured in laboratories. This trend of moving towards natural methods, that the main wine producers are now also trying to develop, has resulted in the creation of many types of certification; among the strictest is Demeter; there are also various groups and associations in France and across the Alps such as Renaissance AOC and Triple A.

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