Peter Dipoli – Alto Adige DOC Iugum 2001
€38.00
6 in stock
| YEAR | 2001 |
|---|---|
| Producer | Peter Dipoli |
| APPELLATION | Alto Adige DOC |
| Grape variety | |
| COUNTRY | Italy |
| REGION | Trentino – Alto Adige/Südtirol |
| Format | 0,75 lt |
| Drinking Window | Drink now. |
| Green | Sustainable |
Peter Dipoli combines talent, passion, curiosity and a great deal of candor to deliver unique wines, the result of his personal commitment, dedicated time and deep understanding for his territory and its vines.
Consultant oenologist at the well-known Experimental Station of Laimburg, among his other experiences, founder of Fine Wines wine shop and distribution company, he decided to start his own adventure in the production of wine. In 1987 he bought a vineyard in Cortaccia, near the Corno nature park, between Trento and Bolzano, and replanted it with Sauvignon Blanc, a variety he thought was perfect for this type of soil and exposure. The attention to the soils, the microclimate and the needs of the individual varieties are distinctive features of this producer who, in fact, for his red wine, chooses one of the most temperate wine-growing areas in the whole of Trentino – Alto Adige: a vineyard on the hill of Magré. Here, the soils rich in limestone and clay, the east/south-east exposure and a mild temperature allow the producer to experiment with two red varieties: Merlot and Cabernet Sauvignon, with the aim of producing a complex and long-aged wine, which is at the same time representative of the region. The wine’s first release is 1995. Initially vinified in the cellar of a friend, in 1998 it buys its own property in the municipality of Egna.
Today, the Dipoli company is viewed with great interest because of the characteristics of experimental research conducted by the producer, with extreme attention to creating wines representative of the variety, the soil and the vintage.
Let it breathe in the glass as well.
Spices and licorice to the nose. Wide mouth, black fruit and tertiary notes of tobacco, with elegant tannins and a long finish.
Perfect with simple and tasty dishes: a grilled sausage and grilled cheese.
16-18 °C
Suggestion to open it about 1 to 2 hours before serving it. And let it breath in the glass as well.
Attention to biodiversity. Non-mechanic agriculture, manual harvest.
Separate vinification for Merlot and Cabernet Sauvignon. Fermentation in wooden vats, malolactic in barriques, then 12 months in oak (first passage for Cabernet, second or third passage for Merlot) then blending of the varieties and further 8 months in concrete followed by 36 in bottle.
