Nicoletta Bocca started aquiring her land back in 1992 and has since grown to have 12 hectares. Whilst in the DOC of Langhe and close to the covertted Barolo, her parcels are sprinkled across a region just south of Barolo called Dogliani. It’s the heartland of premium Dolcetto and Nicoletta focuses mainly on this along with other Piedmont varieties including Nebbiolo and Barbera. There are wines made from ‘foreign’ grape varieties too but these are mostly white wines. A more wild area than Barolo, it’s still scattered with woods, hazelnuts and fields. A variegated landscape, dominated by the circle of the Alps and its fresh breezes that make it an ideal location for such a demanding grape like Dolcetto.
Having grown up in Milan, Nicoletta was new to winemaking and learnt as much as she could from he neighbour in 1992 when she first started. That being said, she had always visited Langhe and as her father would take the family each year. Her father also played an important role in her love of wine as he too was a lover of good wine. Because of this, her approach to wine comes from that of a drinker and she’s keen to keep this in mind.
An unusual blend of Gewurztraminer and Riesling that Nicoletta described as “Strangers in our Piedmontese Langhe but friends of our hearts and friends our friends”. An unexpected union of the aromas and the characteristics of the two varieties, that complement and contradict one another at the same time. After an initial nose marked by the Traminer’s scents of rose and lychee, with time the typical Riesling aromas of petrol begin to emerge. In the mouth the opulent vein of Traminer is supported by the acidity and the integrity of Riesling. A fascinating, complex blend for a wine loved by wine producers.
The lands are located in the commune of Dogliani, identified in the vineyard of San Fereolo, with a very windy north to northeastern exposure at 500 meters above sea level. The soil is medium textured and prevalently limestone, located in the sub zone of Valdiba’. The vines are cultivated using a simple Guyot, with a plant density of 4000 vines per hectare. In planting this vineyard we used Alsatian clones capable of maintaining good acidity. The plots are cultivated according to the principles of biodynamic agriculture, which foresee a different approach to soil fertility and the use of copper and sulphur in very small quantities. The yield of wine per hectare varies according to the year from 30 to 45 hectoliters.
Grapes are hand-picked at the end of September but the two varieties are vinified separately. Riesling is de-stemmed and crushed, and has a pre-fermentative cold maceration of twenty-four hours before pressing. Gewurztraminer is de-stemmed, crushed and pressed after a few hours of maceration. Fermentation is started without cultured yeasts, after a summary racking to facilitate the start of the process and takes place in wooden tonneau without temperature control and on part of the lees.
After alcoholic fermentation, the wine was assembled and remained in wood for about one year on the fine lees with ‘batonnage’, decreasing in frequency as the aging period progressed. It was bottled the second year after harvest and refined in bottle for one year before release.
Intense and mineral with apricot, passion fruit and beeswax. A complex palate, warm but fresh at the same time, with a slight astringency and a honeyed finish.
Biodynamic, low sulphur, wild yeast, natural wine, women winemaker.
50% Riesling, 50% Gewurtztraminer