Description
Dolcetto di Dogliani Papà Celso is a still red wine with a Controlled and Guaranteed Designation of Origin (DOCG) designation, produced from a red grape variety that has been present in Monferrato since the year 1000. The wine is made from vines planted in
Dogliani, in southeastern Piedmont. The Dolcetto vines are trained using the Guyot system in an ancient soil dating back to the Serravallian era. The soil, composed of a sequence of regular layers of sand alternating with sandstone and marl, enjoys a cool, temperate continental climate. The Dolcetto di Dogliani Papà Celso from the
Marziano Abbona winery is a wine with a strong personality, made from cuttings from the Doriolo vineyard. Once harvested, the grapes are
destemmed and
crushed, then left to
ferment on indigenous yeasts in stainless steel tanks at a controlled temperature that reaches peaks ranging from 28°C to 30°C. This is followed by
dry racking and
settling, followed by transfer to stainless steel tanks. At this point, the wine must
cold stabilize.
Malolactic fermentation and
aging follow, after which the wine is bottled; however, before being released for sale, it must age in the bottle at a constant temperature of 14°C for another 3 months. The result is a wine with unique characteristics, intense and consistent, an elegant, balanced and highly prized wine. A successful red wine, winner of numerous awards over the years, including multiple Gambero Rosso Tre Bicchieri awards, this Dolcetto is highly regarded by wine critics both nationally and internationally.
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