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  • Crafts

  • Old vines

  • Indigenous yeasts

Marziano Abbona Dolcetto di Dogliani Papà Celso 2018

€16.10
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Description

Details of wine

Symbol of the company, Papà Celso is dedicated to the memory of Celso Abbona, father of Marziano, who planted one by one the cuttings of the Doriolo vineyard, from which his grapes come. It is our most important Dogliani, obtained from vines over 60 years old that give the wine a happy balance between elegance, power and harmony.
Obtained from vines over 55 years old, spontaneous fermentation with indigenous yeasts in contact with the skins in steel tanks. It completes the manolactic fermentation and the refinement in marketing preview tanks.
The result is a very structured wine with aromas of red fruit, on the palate it is very balanced with a non-invasive tannic presence and a slight acidity in the finish.
It adapts to first courses of meat sauce, white meats and aged cheeses.

SPEDIZIONE GRATUITA PER ORDINI SUPERIORI AI 79 EURO

Color

Porpora scuro.

Smell

Lo spettro olfattivo è fascinoso e svela sentori netti di viola, iris, incenso, sottobosco, visciola, anice stellato, cumino, liquirizia pura, mandorla.

Taste

In bocca il vino entra con la giusta forza e struttura, non tralasciando la tipica freschezza ed eleganza per terminare con un tannino dolce ed equilibrato. Un Dogliani persistente, ampio e di sicura longevità facile da abbinare alla tipica cucina langarola.

Details

Features

YEAR 2018
ALCOL 14.00
FORMAT 0,75 L Standard

Details

Informations

CLASSIFICATION DOCG Dogliani
TEMPERATURE 16-18
LOCATION Doriolo - Dogliani (CN)
REFINEMENT In vasche d'acciaio sino all'imbottigliamento. Quindi riposo in bottiglia a temperatura costante di 14° C per tre mesi prima della commercializzazione.
WINEMAKING Diraspa-pigiatura a cui segue la fermentazione alcolica - spontanea a mezzo di lieviti indigeni - a contatto con le bucce in vasche d'acciaio a temperatura controllata con picchi di 30-31 °C ; durata 25 giorni. Svinatura a secco e sfecciatura con travaso in vasche in acciaio. Stabilizzazione a freddo che evita l'impiego di prodotti per la chiarifica. Fermentazione malolattica: completamente svolta in acciaio subito dopo la fermentazione alcolica.
RETURN HALF 70 q.
DRY EXTRACT 30.5 g/l
ACIDITY 5.5 g/l
PH 3.5

Details

Awards

EXPERT YEAR MARK
EXPERT YEAR MARK
Red shramp 2007
Red shramp 2009
Red shramp 2011
Red shramp 2015
Red shramp 2016
Red shramp 2017
Red shramp 2018
Veronelli 2010
Veronelli 2011
Veronelli 2014
Veronelli 2016
Bibenda 2017
Wine Spectator 2016 91
James Suckling 2007 3
James Suckling 2009 3
James Suckling 2011 3
James Suckling 2015 3
James Suckling 2016 3
James Suckling 2017 3
James Suckling 2018 3

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Name: Marziano Abbona
Start-up year: 1970
Cultivated hectares: 60
Winemaker name: Giuseppe Caviola
Address: Borgata San Luigi, 40 - Dogliani (CN)
Web Site: www.abbona.com

The curiosity for the complexity of tastes and scents leads the work of Abbona wine to undertake a continuous and daily research of new discoveries and keener sharpening. The Abbona winery was founded in 1970. Our house plunges its roots the everyday tradition of wine, a passion for tastes and scents renewing itself from past to future generations with a cultural patrimony evolving with the best care and devotion. Our customers' support and approval to this concern induce us at the same time to a greater and greater zeal in improving our laborious and satisfactory activity. The Langhe are based on soils of Miocenic origin of Helvetian type, composed by clayey marls rich in active limestone. Its layout, looking like dolphin's backs, suggests a geometry varying continuously the exposure to the solar arc. Sun, water and land are fundamental elements for the well-done success of a good year. Doriolo, San Luigi, Rinaldi are names reminding immediately some of the most prestigious exposures of the Langa's territory, where a generous sun matches with an almost perfect composition of the soil.