# San Fereolo Dogliani (2019)

- **Producer:** Azienda Agricola San Fereolo
- **Colour:** red
- **Type:** still
- **Grapes:** Dolcetto
- **Region:** Piemonte, Italy
- **Style:** Natural
- **Alcohol:** 14.0%
- **Average price:** €30
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, blackcurrant, herbaceous, chocolate, vanilla, tobacco, leather, mushroom

## About this wine

Azienda Agricola San Fereolo was established in 1992 when proprietor Nicoletta Bocca purchased estate vineyards in the Valdibà subzone of Dogliani, nestled between Dogliani and Monforte d'Alba. Coming from Milan without formal enological training, Bocca acquired her winemaking knowledge directly from local elder farmers in the region. San Fereolo is celebrated for pioneering a radical shift in how Dolcetto is perceived—elevating it from a simple table red to a profound, long-lived wine capable of aging for decades alongside classic Langhe appellations.

## Interesting facts

- Nicoletta Bocca moved from Milan in 1992 with no winemaking training, learning viticulture directly from local elder farmers.
- Her father, Giorgio Bocca, was a legendary Italian journalist and WWII partisan who first introduced her to the Langhe.
- While most Dolcetto is made for early consumption, San Fereolo ages this wine for 3 to 4 years in large Slavonian oak vats.
- The estate's old vineyards average 60 years of age, with the oldest plots dating back to 1936.

## Food pairing

The robust tannic structure, elevated acidity, and savory complexity of this extended-aged Dolcetto demand rich, savory, and protein-heavy dishes. Proteins and fats soften the firm tannic grip, while the wine's vibrant acid cuts through rich meats and mature cheeses. The savory, autumnal flavors of mushroom and game perfectly mirror the wine's herbal and dried fruit nuances.

## Wine making process

Crafted from certified organic and Demeter biodynamic old vines averaging 60 years of age. Hand-harvested grapes undergo spontaneous fermentation with wild yeasts in temperature-controlled open wooden vats, accompanied by extended skin maceration. The wine undergoes traditional aging for three to four years in large Slavonian oak casks (botti), followed by substantial additional bottle aging prior to release. Winemaking focuses on minimal intervention and low sulfite additions.