Anna Maria Abbona Dolcetto Dogliani “Maioli” 2007
Posted By Joel on June 10, 2010
Anna Maria Abbona Dolcetto Dogliani “Maioli” 2007
“ Even though attending an art school may apparently have nothing to do with my actual job, I must say that my studies didn’t prove completely useless, as I consider producing wine of quality a form of art.”
—- * Anna Maria Abbona
I do not disagree: The Artist remains.
Anna Maria Abbona’s Dolcetto Dogliani “Maioli” 2007 is a gorgeous argument for agriculture as a medium of artistic expression 
Around 1989, Abbona decided to leave behind professional life and along with husband Franco (Schellino), made plans to work the family vineyards. On the estate, located in Farigliano, Italy in Piemonte’s Dogliani production zone, the two determined to make wines of quality.
Mission accomplished.
“Maioli” is made from 100% Dolcetto grown at 500m altitude in medium chalky soil of the estate’s oldest vineyard by the same name. Maceration is carried out over 8 - 10 days, refinement in stainless steel tanks. The wine is bottled unfiltered.
Tasting Notes / Impressions:
Intensely colored deep ruby with refractions of violet and blueberry purples. On the nose, spectacular clarity of fruit lays over pretty floral scents. Rich, full bodied palate finishes long with fresh, ripe fruit and almondy overtones. A great food wine that strikes an aesthetic balance of elegance and structure. Just lovely.
Food Pairing Suggestions:
MEATS: Grilled sausages, perhaps served with soft polenta; veal chops stuffed with fontina; rich meat stews; grilled lamb chops; RISOTTO: sausage risotto; PASTA: egg pasta with rich meat sauces, try pappardelle with duck!
VEGETARIAN SUGGESTIONS: Roast beef; grilled Portobello mushroom caps; Earthy-flavored “Seitan” dishes; PASTA: Egg pasta with mushroom or carmelized onion sauces of butter or cream; Gnocchi with a melted fontina cheese sauce; RISOTTO: with butter and parmigiano cheese, perhaps scented with truffle oil; APPETIZERS: mixed veggie appetizers served with a plate of assorted soft and/or semi-hard cheeses
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* Quotation from http://www.langhe.net/abbona/
About the author
Joel
Joel Mack has worked for a celebrated importer / distributor of Italian wines and continues to study the wines and winemaking of Italy. He has advised many restaurants in making their Italian wine list selections and has provided training to restaurant staff. Today, Joel conducts wine classes and leads specialized private and corporate tastings of Italian wines. Joel carried out his higher education at a highly regarded College of Music and continues to extend an artistic point of view to Italian wine, balanced with factual information about wine, its nature and identity. By day, he applies his time to collaborative software technology. Joel can be contacted at joel@vintrospective.com.Comments
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Gorgeous!!! A true success for Dogliani. Please be sure that Annamaria can read it. Anyway I will send her the link immediately.
Ciao Nicoletta ! How nice to hear from you! Thanks for your comment and for sending the link to AMA. Hoping things are all well at SF
…best, Joel.