Dogliani ‘Papa Celso’

Winemaker

Marziano Abbona & Giuseppe Caviola

Appellation

Dogliani DOCG

Varieties

Dolcetto

Viticulture

Vineyard of production: Doriolo - Dogliani, 6.5 ha. Average age of vineyards: 56 years. Yield: 7 tons per hectare

Terroir

Sand, clay, and loam mixture

Ratings & Reviews

Vineyard

The vineyards of Abbona extend for a total surface area of 52 hectares (128 acres) over the best-positioned territories in Dogliani, Monforte d’Alba and Novello. All owned by the winery, the vineyards include some of the most renowned crus in the Langhe and are cultivated in the highest respect for the surrounding environment and for those who work in the vineyards.

The vineyards are cultivated and harvested by hand following methods passed down for generations. Many of the family vineyards are cultivated with old-growth vines up to 60 years of age. These express the highest quality of the territory where they were planted. Following the French tradition of classifying land parcels, the winery’s vineyards are divided by land quality according to factors of microclimate, position, and geology. Abbona uses only grapes from the best vineyards, located in the higher hills, to make their cru wines; the other grapes are used to make their core wines.

Vinification

Crushing-destemming is followed by spontaneous alcoholic fermentation using indigenous yeasts. The juice is left in contact with the skins in stainless steel tanks at controlled temperatures, max 30-31° C (86-89° F), for 24 days. Dry racking and decantation are next followed by a transfer to stainless steel tanks. It is stabilized with cold temperatures in order to avoid the use of clarifying products. Average sulfite level: 40 mg/L. 3,700 cases produced annually.

Aging

In stainless steel tanks until bottling at the beginning of June. Then, bottles rest at a constant temperature of 14°C (57° F) for three months before release.

Features

Vegan