Poderi Colla Bricco Del Drago

We have been producing this wine since the 1969 vintage and it was the first ‘Super Vino da Tavola’ in Piedmont, perhaps even in Italy. The soil and microclimate in this vineyard give Dolcetto an incredible complexity and structure. This is why Dr. Luciano Degiacomi, the wine’s creator, tried to soften Dolcetto by adding a small percentage of Nebbiolo – to add finesse and elegance – and ageing it for some time in wood: the result was an important, very elegant and pleasant wine of extraordinary longevity. The wine is so unique that it is the only table wine having obtained the delimitation of the production area by Presidential Decree No. 196 of 1987. Year of implantation: 1970 - 1989 - 2000 Tasting notes: Very intense and deep ruby colour with violet shades typical of Dolcetto. Elegant bouquet due to the perfect fusion of the delicacy of Nebbiolo with the volume of Dolcetto. A palette of spicy and vinous notes typical of the two grapes blended at maturity. In the mouth, it holds concentration and length, giving it surprising ageing potential. Some of the worlds greatest wines are the result of blends; Bricco del Drago is perhaps the most historic and genuine Italian interpretation, being entirely made from indigenous Piedmontese grapes. Suitable for robust and tasty dishes such as gnocchi with tomato sauce, grilled meats and civet preparations. The two varieties of grapes - harvested by hand - are processed separately, since maturation takes place at different times: the blending of the two wines is carried out at a later stage. Maceration is about 5/8 days for the Dolcetto and about 10/12 days for the Nebbiolo at a maximum temperature of 25° and 30°, respectively. Maceration in wood, oak barrels, takes at least one year.