About this wine
Vineyard and terroir
The estate increased planting density several times and set a specific target weight for each bunch to shape the grapes’ flavour qualities. The fruit is harvested by hand and carefully selected.
Vinification
The grapes are picked overripe. Eighty per cent of the bunches are destemmed and fermented in temperature-controlled stainless-steel tanks. The remaining 20% are dried until November and then vinified in the same manner. Before fermentation, the selected fruit is gently pressed over an extended period, with dry ice used for cooling to preserve its aromas.
Ageing
The two wines mature for 18 months in new and second-use French oak barrels. They are blended a few days before bottling.
Tasting profile
Smooth and approachable, with pronounced intensity and juicy fruit.
Label / history
Dorigo was founded in 1966 following the acquisition of the Ronc di Juri vineyard in Buttrio and the Montsclapade vineyard in Premariacco. The new owners combined the vineyards’ traditions and history with modern technology.
