The Story
Dolcetto from the heart of Dogliani, just south of Barolo, made by a producer who treats the grape with real seriousness. San Fereolo is Nicoletta Bocca's biodynamic (Demeter-certified) estate, and Valdiba is her everyday Dogliani, sourced from younger vines and vinified entirely in steel with about a 10-day maceration to keep the fruit fresh and pure. Bottled after roughly a year, it is the juicy, immediately drinkable side of her cellar while still carrying real Langhe structure.
Description
Dolcetto from the heart of Dogliani, just south of Barolo, made by a producer who treats the grape with real seriousness. San Fereolo is Nicoletta Bocca's biodynamic (Demeter-certified) estate, and Valdiba is her everyday Dogliani, sourced from younger vines and vinified entirely in steel with about a 10-day maceration to keep the fruit fresh and pure. Bottled after roughly a year, it is the juicy, immediately drinkable side of her cellar while still carrying real Langhe structure.
