Bricco del Drago Langhe DOC

The earliest instance of a “Super Piedmontese,” first released in 1969 by Luciano De Giacomi (Alba-native, writer and wine and food scholar, 1921-1995). It is a blend of approximately 85% Dolcetto and 15% Nebbiolo. The soil and microclimate of Cascine Drago provide the Dolcetto variety with amazing complexity and structure. That is the reason De Giacomi decided he would soften the Dolcetto and add a dab of finesse by blending it with a small percentage of the noble Nebbiolo grape and age the blend in wood. The result became one of the region’s most iconic reds. It is extremely elegant and refined, with extraordinary longevity. The vineyards were planted in 1970, 1989 and 2000. The two varieties are vinified separately and blended before oak aging begins. It lasts about eighteen to twenty-four months, depending on the vintage. A very elegant bouquet thanks to the perfect fusion of Nebbiolo’s finesse and the volume of Dolcetto; spicy and grapey notes.

Wine exported to

Korea, Puerto Rico, Australia

Grape Varieties:

85% Dolcetto, 15% Nebbiolo

Fermentation container:


Fermentation temperature:

30 °C (86 °F)

Length of maceration:

5-8 days for Dolcetto, 10-12 days for Nebbiolo

Malolactic fermentation:


Aging containers:

Oak casks

Container size:

30-50 hl

Type of oak:

Slavonian oak

Bottling period:


Aging before bottling:

24 months

Aging in bottle:

12 months


Natural Cork



Vineyard name:

Bricco del Drago

Vineyard location:


Vineyard size:

3.73 hectares (9.2 acres)

Soil composition:

Calcareous clay

Vine training:



330-400 meters (1,082-1,312 feet) above sea level

Vine density:

5,000 vines per hectare





Years planted:

1970, 1989, 2000

Time of harvest:

10-20 September

First vintage of this wine:


Total yearly production (in bottles):


Tasting notes:

Very deep ruby red with violet nuances; elegant bouquet I highlighting the best characteristics of Nebbiolo (finesse) and Dolcetto (roundness). In Federica's words, a choir where the sopranos are supplied by Nebbiolo, the basses by Dolcetto.

Serving temperature:

Best served at 16-18 °C (60.8-64.4 °F).

Food pairings:

Suitable for robust and flavor-packed recipes as well as gnocchi with tomato sauce, grilled meats and stews.

Aging potential:

Surprising aging potential: 20-25 years and even more


Alcohol 13-14 % ; Acidity 5-5.5 gr/l


Pietro Colla