About this wine
Vineyard and terroir
D’Alceo takes its identity from Vigna d’Alceo, planted by Alceo in 1991. Cabernet Sauvignon was established at high density on a south-facing site and trained as low alberello vines. The vineyard lies among the terraced sites of Panzano. The wine became the estate’s first biodynamic wine, joining Alceo’s choice of varieties with the next generation’s approach to farming.
Grapes
Cabernet Sauvignon and Petit Verdot. Their proportions vary by vintage; no current percentages are given.
Vinification
The wine spends three months in concrete tanks. The published note for 2018 also describes fermentation in cement.
Ageing
Ageing continues for 12–15 months in tonneaux with either no toast or medium toast, followed by 18–24 months in bottle. For the 2018 vintage, the published assessment specifies 12 months in a combination of 500-litre tonneaux and barriques.
Technical data
Average production ranges from 6,000 to 12,000 bottles.
Tasting profile
An intense, warm yet refined and elegant wine. Ripe red fruit is joined by delicate cigar and tobacco nuances, with marked concentration but no sense of heaviness. The 2006 was described as vibrant and fresh, with earthy aromas, dark fruit, wild plum, chalky tannins and later-emerging barbecue-smoke spice. The 2010 combined dark fruit, spice, forest floor and crushed-mineral notes with fine tannins and a focused, vertical profile.
Vintage notes
The 2017 combined lavender, rose petal, kirsch, mint and violet with dark blue and purple fruit, soft contours and silky tannins, while retaining considerable cellaring potential. The 2018 brought together inky blue-purple fruit, sage, mint, lavender and chocolate in a layered style that opened with time.
Label / history
The vineyard was planted by Alceo, and the wine bears his name. Vigna d’Alceo appeared in 1996 as the estate’s first biodynamic wine; score records retain the name Vigna d’Alceo through 1998 and D’Alceo from 1999.