# Bricco del Drago (2010)

- **Producer:** Poderi Colla
- **Colour:** red
- **Type:** still
- **Grapes:** Dolcetto, Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €34
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** black cherry, red cherry, raspberry, violet, earth, cedar, vanilla, smoke, chocolate, dried fruit, mushroom, tobacco, wet leaves

## About this wine

Bricco del Drago, produced by Poderi Colla in the Langhe region of Piedmont, Italy, is a notable red wine with a rich history. First created in 1969, it is recognized as potentially the first 'Super Vino da Tavola' in Italy. The wine's unique character stems from its blend, primarily Dolcetto with a touch of Nebbiolo, a combination conceived to enhance the finesse and structure of the Dolcetto grape. The Poderi Colla estate represents a continuation of the Colla family's winemaking tradition, which dates back three centuries in Piedmont. The Bricco del Drago vineyard is situated on the Cascine del Drago Estate, contributing to the wine's complexity. The 2010 vintage is noted for its exceptional quality in Piedmont, producing wines with significant complexity and early appeal.

## Interesting facts

- Dubbed Italy's first 'Super Vino da Tavola' upon its debut.
- Named after the 'Drago' (Dragon) estate, reflecting its unique character.
- A blend of Dolcetto and Nebbiolo, a combination that elevates the former.
- First produced in 1969, it has a pioneering history in Italian winemaking.

## Food pairing

The wine's medium body and ripe tannins are well-suited to complement the richness of red meats and game. Its firm acidity cuts through fatty elements, while the subtle earthy and savory notes in the wine harmonize with robust flavors found in traditional Italian dishes and aged cheeses.

## Wine making process

The production of Bricco del Drago involves the separate vinification of its primary grape varieties, Dolcetto and Nebbiolo. Dolcetto grapes undergo maceration for 5-8 days at 25°C, while Nebbiolo ferments for 10-12 days at 30°C. Following fermentation, the wines are blended and then aged for 12 to 18 months in a combination of French and Slavonian oak barrels, which can be new or up to two years old. This maturation period allows for flavor development and integration. Finally, the wine is transferred to stainless steel tanks before being bottled.