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Luciano Sandrone Dolcetto 2007

Dolcetto from Piedmont, Italy
  • RP89
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Winemaker Notes

Dolcetto d'Alba is produced using 100% Dolcetto grapes from different vineyards. There are four production areas, two in Barolo, one in Novello and one in Monforte d'Alba. These areas are particularly suited for the production of Dolcetto d'Alba as the soil and the microclimate create a perfect environment in which the grapes can grow. The altitude varies from 250 to 500 metres above sea level and the average age of the vineyards is around 20 years. The most important factor that distinguishes each area is the exposure to the sun. The grapes are vinified according to the classic methods that have always been used but with the aid of modern equipment.

Critical Acclaim

RP 89
The Wine Advocate

A gorgeous, layered wine loaded with perfumed dark fruit.

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Luciano Sandrone

Luciano Sandrone

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Luciano Sandrone, , Italy
Luciano Sandrone
The story of Luciano Sandrone can be told in just a few words. Years of hard work as a cellarman, the purchase of his first vineyard on Cannubi hill, the first acknowledgements and then excellence.

The first harvest took place in 1978: since then the attention of Luciano and his brother Luca has been devoted entirely to the vineyards, fully aware that only perfectly selected grapes can be used to create a wine which lives up to the well-deserved fame that Sandrone enjoys all over the world. The new premises, built in 1998 at the feet of Cannubi hill, in the heart of the Barolo district, are characterised by attention to detail and rationality. The vinification process, while respecting tradition, reflects the desire for innovation that has always distinguished Luciano's work.

Colchagua Valley

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Well-regarded for great values in bold red wines...

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Well-regarded for great values in bold red wines, the Colchagua Valley is situated in the southern part of Chile’s Rapel Valley, with many of the best vineyards lying in the foothills of the Coastal Range. Here, hundred-year-old vines are juxtaposed with cutting-edge technology in both the vineyard and the winery, and French investment has been a boon to the local viticultural industry. The textbook Mediterranean climate makes winegrowing almost effortless.

The warm, dry growing season in the Colchagua Valley favors robust reds made from Cabernet Sauvignon, Carmenère, Malbec, and Syrah. A small amount of white wine is produced from Chardonnay and Sauvignon Blanc.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration...

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

MSW23301071_2007 Item# 101693

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