Langhe Bricco del Drago DOC

Vineyard and terroir

The Bricco del Drago vineyard was established in 1965. Its extremely poor soil, elevation and constant wind make growing conditions difficult but produce grapes suited to prolonged maturation. The vines represented in the wine were planted in 1970, 1989 and 2000.

Grapes

Approximately 85% Dolcetto and 15% Nebbiolo. The wine combines Dolcetto’s generosity and structure with the finesse and elegance contributed by Nebbiolo.

Vinification

Both varieties are harvested by hand. Because they ripen at different times, Dolcetto and Nebbiolo are vinified separately and blended later. Dolcetto remains on the skins for approximately 5–8 days at a maximum temperature of about 25°C; Nebbiolo macerates for approximately 10–12 days at up to about 30°C.

Ageing

The blend matures in oak casks for at least one year.

Technical data

Alcohol is 13–14% vol. Total acidity is 5–5.5 g/L, expressed as tartaric acid, and dry extract is 27–30 g/L.

Tasting profile

Very deep, intense ruby with the violet reflections characteristic of Dolcetto. The bouquet brings together Nebbiolo’s finesse and Dolcetto’s breadth, developing mature vinous and spicy notes. Concentrated and long on the palate, it has the structure for notable ageing.

Serving and pairing

Serve at 15–17°C in a very large glass. Pair with robust, savoury food, including gnocchi with tomato sauce, grilled meats and civet preparations.

Label / history

Produced since the 1969 harvest, Bricco del Drago was conceived by Dr Luciano Degiacomi, who softened the estate’s particularly structured Dolcetto with a small proportion of Nebbiolo and maturation in wood. It was among Piemonte’s earliest ambitious table wines. Presidential Decree No. 196 of 1987 delimited its production zone, a distinction presented as unique for a table wine and effectively making it a monopole.