Diavolorosso | Briccobracchi

Diavolorosso | Briccobracchi

Sale price€18,00
Red
Piedmont (IT)
Dogliani DOCG
Dolcetto 100%
Enjoy it within 3 years
14% ABV
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Production and refinement

The vineyards producing DiavoloRosso are Anghilere, in the Pianezzo area at 550 meters above sea level with a south-southeast exposure, and San Luigi, at 450 meters, both with vines around 80 years old, cultivated manually according to non-certified organic viticulture principles. Yields are low (45 quintals/ha), with hand harvesting and rigorous cluster selection.

The vinification is traditional and respectful: two days of pre-fermentation maceration in steel, followed by spontaneous fermentation with indigenous yeasts for about two weeks, with an additional 30 days of total skin maceration. Aging takes place for around 10 months in used oak barrels and terracotta amphorae, before bottling without filtration or fining, sealed with a natural cork. Only 3,000 bottles are produced each year.

Organoleptic analysis

Visual exam

The wine shows an intense ruby red color, with lively reflections that reveal energy and freshness, typical of a mature and expressive Dolcetto.

Olfactory examination

The bouquet is broad and complex, with aromas of berries, sour cherries, undergrowth, and subtle spicy notes, creating a mix that alternates between immediate fruitiness and more earthy nuances.

Tasting

On the palate, the DiavoloRosso is rustic and textured, full and enveloping, yet endowed with a fine tannic weave that makes it smooth and enjoyable. The sip is lively and harmonious, with acidity and freshness supporting the body and accompanying the long, fruity, and slightly spicy finish. It is a Dolcetto that celebrates conviviality, perfect to drink young, yet capable of retaining freshness and crispness even with short-term aging.

Contents index

From the vineyard to the table: discover our wine

Ready for a journey to discover Diavolorosso | Briccobracchi ? We will now take you to delve deeper into every aspect of this exceptional wine through three key sections:

Cellar

Come and learn about the history and values ​​of the winery which passionately grows and transforms grapes into wine

Territory

Immerse yourself in the land that gives life to these unique grapes, discovering the climate and terroir that influence its character

Pairings

Get expert advice on the perfect pairings that will enhance both the wine and your meal

The winery

Country: Italy

Region: Piedmont

Hectares of vineyards: 1

Briccobracchi

The winery was officially established in 2018 in Dogliani, in the farmhouse of BriccoBracchi, at 500 meters of altitude. Here, Sara Calcagno and Marco Battaglino chose to dedicate themselves to a project as visionary as it is rooted in tradition: giving up part of old Dolcetto vineyards to graft new Timorasso vines, a grape variety they deeply love.

Briccobracchi

The first vinifications were hosted by Nicoletta Bocca of San Fereolo, where Sara honed her expertise. Today, their wines express a strong sense of place, conviviality, and the “healthy madness” that characterizes the couple’s philosophy.

Region and territory

piemonte

Great wines that express the perfection of a terroir

Piedmont

Great wines that express the perfection of a terroir

Piedmont

Great wines that express the perfection of a terroir

Piedmont

In Piedmont, the first traces of viticulture date back to pre-Roman times (precisely to the Bronze Age, around 1500 B.C.), and although today the peak of quality is found in the region's great red wines, Piedmont also produces excellent white wines and sparkling wines.

The role of Piedmont has been fundamental for the development of modern Italian winemaking. It is here that the first examples of zoning of wine-growing areas were recorded, introducing concepts such as terroir and cru to Italian wines. Thanks to zoning, if a wine is produced exclusively from grapes coming from a single vineyard or parcel, the geographical indication appears on the label, increasing its prestige.

In addition to the geographical delineations indicated on the map, Piedmont is divided into 8 zones that group the 16 DOCG and 42 regional DOCs. Among these, we remember in the north the famous Gattinara DOCG and Ghemme DOCG, near Turin the Erbaluce di Caluso DOCG, in Monferrato the Barbera del Monferrato Superiore DOCG, Brachetto d’Acqui DOCG, Dogliani DOCG, Ovada DOCG, Gavi DOCG, and Ruchè di Castagnole Monferrato DOCG, ending with Roero DOCG to the left of the Tanaro river and, in the Langhe region, with the famous Barolo DOCG, Barbaresco DOCG, and Dogliani DOCG.

In Piedmont, the revolution in the world of wine began, bringing Italy back to the forefront of high-quality production. Here, with few exceptions, single-varietal wines are produced, which best express the characteristics of the terroir and magnificently exalt the Piedmontese territory.

Langhe

Langhe, a unique territory for Italian wine production. The presence of valleys and hills at different altitudes, along with different exposures and winds, creates an incredible variety of microclimates. These conditions allow the grapes to express themselves in various ways. The Dogliani area has the coolest climate, being close to the Alps and characterized by narrow and high hill ridges facing the cold plains of Cuneo. The Barolo area has intermediate temperatures, being located in a particular area protected from winds but influenced both by Alpine currents and by warm and humid air rising from the Tanaro valley.

The three hill ridges that make up the area determine a diversity of landscapes and, consequently, microclimates. The Barbaresco area is more homogeneous, with milder temperatures and less abundant rainfall. The landscape characterized by narrow valleys generates greater windiness compared to the two previous areas.

The soils vary: calcareous-marly, clayey, sandy, and gravelly. The main grape varieties cultivated are Nebbiolo, Barbera, Dolcetto, Arneis, Freisa, and Favorita, and then there are international varieties such as Chardonnay, Cabernet Sauvignon, Merlot, and Sauvignon Blanc.
The Langhe, renowned Italian wine territory, boast a variety of unique microclimates and landscapes, from Dogliani to Barolo and Barbaresco, which influence the production of complex and distinctive wines thanks to the different soils and exposures.

Recommended pairings and dishes

Matching by concordance

This great red pairs by analogy with dishes that echo its intense, fruity, and earthy aromas: lightly roasted red meats, slow-cooked legumes, root vegetable sauces, and woodland-inspired dishes, highlighting the wine’s fruity and fragrant character.

Matching by contrast

This Dolcetto pairs perfectly with rich and succulent dishes: braises, savory pies with meat fillings, intense sauces, or mushroom-based dishes. Its delicate tannic structure and lively acidity cleanse the palate, balancing richness and savoriness.

It pairs well with

Piedmontese first courses with meat sauces, braises, light stews, grilled white meats, and fresh or moderately aged cheeses. Mushroom-based dishes. Its versatility makes it suitable for rustic dishes, where simple ingredients are enhanced by the wine’s structure and freshness.

Matching by concordance

This great red pairs by analogy with dishes that echo its intense, fruity, and earthy aromas: lightly roasted red meats, slow-cooked legumes, root vegetable sauces, and woodland-inspired dishes, highlighting the wine’s fruity and fragrant character.

Matching by contrast

This Dolcetto pairs perfectly with rich and succulent dishes: braises, savory pies with meat fillings, intense sauces, or mushroom-based dishes. Its delicate tannic structure and lively acidity cleanse the palate, balancing richness and savoriness.

It pairs well with

Piedmontese first courses with meat sauces, braises, light stews, grilled white meats, and fresh or moderately aged cheeses. Mushroom-based dishes. Its versatility makes it suitable for rustic dishes, where simple ingredients are enhanced by the wine’s structure and freshness.

Braised Beef

Braised beef is a cornerstone of Piedmontese cuisine, savory and succulent with complex aromas. For an elegant touch, cook it in the same wine you will be serving.

"Agnolotti del plin" with roast meat sauce

Stuffed pasta that never fails to appear on Piedmontese tables during Christmas or on special occasions. A little parcel of dough that holds intense flavor, skilled technique, and refined opulence. The word plin, meaning "pinch" in the local dialect, refers to the gesture of pinching the pasta with your fingers to seal the filling between one raviolo and the next.

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