San Fereolo Dolcetto Valdibà
Posted By Joel on July 15, 2009
San Fereolo Dolcetto Valdibà 2006, DOC
San Fereolo Dolcetto Valdibà 2007
Who knew ??? …that some 50 million years ago when the African continental plate was sliding around, repeatedly creating seas and defining land surfaces, a result of all that violent movement would be …the lovely Langhe Hills 
At the Langhe’s southwestern edge, in the area known as Dogliani, Dolcetto has been growing since the 1500s! And for those of you with the impression that Dolcetto is a “Tuesday night” wine of little depth or 
complexity, please keep reading: Nicoletta Bocca’s San Fereolo Dolcetto is about to change your mind !
Within Dogliani, renowned for great Dolcetto, its Valdibà subzone plays host to vineyards of San Fereolo. Founded in 1992 by Nicoletta Bocca, San Fereolo today has approximately 16 hectares cultivated with vines averaging 40-60 years old.
Although it is often said that the name Dolcetto - the “sweet one” in Italian - is derived from the perception of the grape’s sweet flesh, the name more accurately reflects the grape’s low acidity and lack of obvious tannins. (Interestingly, the tannins in Dolcetto are located more in the grape seeds than in the skins.)
The connection of territory to San Fereolo and its wine(s) is a strong one: the area of Valdibà differentiates itself with higher altitude and greater amounts of clay in the soil, which, where the winemaking is talented enough not to silence nature’s good work, confers upon the wines an etheral bouquet and supple body.
In the vineyard, San Fereolo respects a natural balance with nature. Vineyards are not artificially watered and their growth cycle phases are all worked manually, from pruning to harvest. Mechanization is limited to copper and sulpher based methods to protect vines from pests and such heavy ground preparation work such as ploughing.
San Fereolo Valdibà 2006 is produced from 100% Dolcetto harvested by hand from soil showing a medium mix of clay, sand and limestone. The 2006 fermentation of Valdibà was carried out over 12 days, transformed by indigenous wild yeasts. The wine was then aged for 6 months in wood cask, and in steel for an additional 5, keeping the fine lees in suspension until bottling, thus making the wine richer and more long lasting.
Tasting Notes:
San Fereolo Dolcetto Valdibà 2006
A deep ruby color with flecks of violet and delicate aromas of ripened black cherries, violets, minerals and spice. In the mouth, a supple palate of cherry, plum, fig, currant, and cocoa stays nicely defined, framed by the wine’s good structure. A delicious, slighty bitter almond finish is ushered in with soft, but firm tannins. Remarkable depth, complexity, and purity of fruit in an entry level wine.
San Fereolo Dolcetto Valdibà 2007
Ruby red with blueberry-purple hues. Intense, gorgeous berry fruit, violets, and warm spice come immediately up from the glass. A core of red and black cherry flavor, hints of almond, accented by mineral notes on a warm, inviting palate. Shows finesse, supple structure, and drinks ever so smooth. I adore the counterpoint of cherry against subtle medicinal herb that resonates on the finish.
Food Pairing Suggestions:
Veal chops stuffed with prosciutto or fontina (with thin truffle slices, if you have them!); Polenta casserole with pork and vegetables; Simple risotto with butter and parmigiano; Pasta, especially with mushroom sauces of butter or cream; Gnocchi with melted fontina cheese sauce; Stews of beef, lamb, or pork; THIS WINE is a good candidate to pair with milder Indian and Chinese dishes!
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