Schiavenza Dolcetto d’Alba
WHY WE LOVE IT
- Fruit manually harvested from their estate vineyards in Serralunga d’Alba
Varietal Composition: 100% Dolcetto
Elaboration: The Dolcetto macerates about 10 days on the skins. Fermentation takes place in cement vats with indigenous yeast and lasts for 10-12 days at 25-30 °C. Pumping over and airing twice a day with temperature check. Frequent racking
Tasting Notes: Ruby purple in color with aromas of red fruits, dark cherries. Full mouth feel with a hint of almonds and spices on the finish.
The Alessandria family has been farming this Serralunga property since 1956.
The estate and surrounding area were formerly part of the Opera Pia Barolo (a castle that is similar to Burgundy’s Hospice du Beaune – Part educational institution and part hospital), whose vineyards were worked by sharecroppers. The local dialect for sharecropper is “schiavenza,” hence the origin on the estate name.
A name like Schiavenza should give one a clue as to the style here; this is no modern “barrique” aged Barolo estate – Wines here are fermented with native yeast in cement cisterns and then aged in traditional Slovenian botti.Vineyard holdings have expanded over time, and the estate is made up of 8 hectares split between Serralunga and Monforte. These include the heralded crus Prapò, Bricco Cerretta, and Broglio. No pesticides or herbicides are used, and all field work is coordinated with the cycles of the moon.