Lapo Berti. Dolcetto Dogliani

Dogliani DOCG 
Grape: Dolcetto

This is Lapo’s first Dogliani, the character is ever-changing with more layers of subtle berry, earth, porcini, and fresh liquorice emerging as the wine matures. 13%

Lapo Berti producer page

Lapo has got his hands on a 40+ year old Dolcetto vineyard; on a southwest facing slope with silty, clay soils, and just a little organic matter that adds some backbone to the wine. 

The thinking behind the wine is to make a genuine, fragrant, un-messed with Dolcetto, in contrast to a trend that is currently taking Dolcetto down a pseudo-Merlot path. 

The grapes are hand-picked, de-stemmed and crushed and go through a spontaneous fermentation without temperature control, in open barrels.  The wine spends 3 weeks on the skins with regular hand submerging of the cap*, before being transferred to steel to go through malolactic transformation*.  The wine is bottled without filtration or fining.

Lapo's note:
Plunging and pump overs. Max T ~28°/30°. 3 weeks on skins to get a nice tannic structure. SO2 post malo. Stainless so far. The plan is to make a wine true to the character of the grape, fragrant, and as complex as possible, no fining, filtration, single piece cork closure.  The profile of this wine is ever-changing these days, adding layers and getting subtler with bottle time.
Bottled August 2023

We bought this for the Wine Club Vini Curiosity case, there are only a few bottles left, tuck in.