Cascina Penna-Currado Dolcetto d'Alba Bricco Lago 2024

During his last year at Oenological School in 1988, Luca experimented with 50% whole-bunch fermentation, an unconventional approach for Dolcetto at the time. It has now been wholeheartedly embraced once again, in order to present a contemporary take on an identity-driven grape variety. Five days of cold maceration are followed by 14 days of spontaneous, whole-cluster fermentation with indigenous yeast. Extraction is carefully managed through foot treading and short daily pumping over, keeping the profile delicate and balanced. Spontaneous malolactic fermentation follows. The wine is aged in concrete until it is bottled the following summer. This gives rise to a Dolcetto full of finesse and balance, with natural drinkability brought to the forefront as a defining feature of the vintage.