About this wine
Vineyard and terroir
The Bricco del Drago vineyard was created in 1965. Its extremely poor soil, elevation and constant wind make vine-growing difficult but produce grapes suited to long maturation. The vineyard contains plantings from 1970, 1989 and 2000.
Grapes
Approximately 85% Dolcetto and 15% Nebbiolo. The blend combines Dolcetto’s generosity and volume with Nebbiolo’s finesse and elegance.
Vinification
Both varieties are harvested by hand and vinified separately because they ripen at different times. 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. The two wines are blended afterward.
Ageing
At least one year in oak casks.
Technical data
Alcohol: 13–14% vol. Total acidity: 5–5.5 g/L, expressed as tartaric acid. Dry extract: 27–30 g/L.
Tasting profile
Very deep, intense ruby with the violet nuances typical of Dolcetto. The aroma is elegant, bringing together Nebbiolo’s finesse and Dolcetto’s breadth, with mature spicy and vinous notes from both varieties. Concentrated and long on the palate, with notable capacity to age.
Serving and pairing
Serve at 15–17°C in a very large glass. Pair with robust, savoury dishes such as gnocchi with tomato sauce, grilled meats and civet preparations.
Label / history
Produced since the 1969 harvest, Bricco del Drago began as an early Piedmontese “Super Vino da Tavola.” Luciano Degiacomi created the wine by adding a small proportion of Nebbiolo to the unusually structured Dolcetto from this site and maturing the blend in wood. Presidential Decree No. 196 of 1987 delimited its production area; during the 1980s it was recognized as a quality Vino da Tavola and effectively became a monopole.