Ciabot Berton Dolcetto d'Alba Rutuin 2012
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In these years, to avoid being subjected to the decisions of dealers and merchants and their imposition of iniquitous prices, Luigi decided to create his own winery and produce the wine himself, aiming to optimise the value of his own work. The first years’ production of Barolo were bottled from 1961 onwards. The limited yield amounted to a few thousand bottles: part of the wine from the best cask became a reserve, whereas a part of the production was sold unbottled to the major producers of the area. As the years went by, more land was given over to the growing of vines, until the present-day 12 hectares were reached. This land includes not only the valuable vine-growing slopes purchased over the years, but also the vineyards inherited by his wife Maria Beatrice in the historic Roggeri cru.
The winery now in use was built in the 1980s on the site which has always been known as Ciabot Berton. The small building (ciabot, in Piedmont dialect) which stands here once belonged to a certain Berton, who had attempted to set up manufacturing fireworks here, and had burnt out the building and destroyed its roof. This old ruin, which gave its name to the business, can still be seen from the winery, and is surrounded by the Nebbiolo vineyard. The new winery is therefore sited in a dominant position, where it enjoys views of the wonderful landscape which opens out over the hills of Barolo. On clear days, gazing towards the north, the peaks of Cervino and the mass of Monte Rosa stand out, while in the opposite direction the villages of the Alta Langa form a hinge between Piedmont and Liguria.
From the 1990s, Luigi’s children Marco, an oenologist, and Paola, an agronomist, began working with him. Increasingly aware of the quality and full potential of the vineyards and their Nebbiolo grapes, they decided to vinify the grapes of the different vineyards separately, selecting the best batches of Barolo for bottling. In this way, by making a few important adjustments in production to add to Luigi’s great experience, the wines of Ciabot Berton have become steadily more widely known and appreciated.
An easy drinking red with soft fruity flavors—but catchy tannins, Dolcetto is often enjoyed in its native Piedmont on a casual weekday night, or for apertivo (the canonical Piedmontese pre-dinner appetizer hour). Somm Secret—In most of Piedmont, easy-ripening Dolcetto is relegated to the secondary sites—the best of which are reserved for the king variety: Nebbiolo. However, in the Dogliani zone it is the star of the show, and makes a more serious style of Dolcetto, many of which can improve with cellar time.
An historic village situated right in between the famous regions of Barolo and Barbaresco, Alba is also the name for the larger wine region surrounding the village.
In a sense, “Alba” is a catch-all phrase, and includes the declassified Nebbiolo wines made in Barolo and Barbaresco, as well as the Nebbiolo grown just outside of these regions’ borders. In fact, Nebbiolo d’Alba is a softer, less tannic and more fruit-forward wine ready to drink within just a couple years of bottling. It is a great place to start if you want to begin to understand the grape. Likewise, the even broader category of Langhe Nebbiolo offers approachable and value-driven options as well.
Barbera, planted alongside Nebbiolo in the surrounding hills, and referred to as Barbera d’Alba, takes on a more powerful and concentrated personality compared to its counterparts in Asti.
Dolcetto is ubiquitous here and, known as Dolcetto d'Alba, can be found casually served alongside antipasti on the tables of Alba’s cafes and wine bars.
Not surprisingly, given its location, Alba is recognized as one of Italy’s premiere culinary destinations and is the home of the fall truffle fair, which attracts visitors from worldwide every year.