Grape variety: Dolcetto
Doucet means Dolcetto in Piedmont dialect. There is also a history that Lange has made Dolcetto a light wine for everyday drinking. Harvest 1-2 weeks earlier than usual, and the extraction is thin. Then, in December of the harvest year, the grapes are bottled. ``Langa is not just for Nebbiolo, it's also for everyday wine,'' says Ferdinando.
The Principiano family owns the vineyard that produces the long-deified Barolo Monfortino, the great cru Boscalet at 350m above sea level facing south-west facing Francia. Lange's history as a grower dates back to the early 1900s, and around the 1980s it supplied grapes to Altare and Scavino. In the 1990s, Ferdinand worked on modern Barolo with rotating tanks, but since 2002, he has returned to traditional Barolo production centered on long-term immersion for up to three months and aging in large barrels. At the same time, started biologic cultivation. Bordeaux liquid and sulfur are no longer used in major vineyards. Barolo Boscalate, which is a top cru and has an average age of over 40 years, keeps the yield to about 1/3 of the upper limit of the DOCG method. Like the traditional style, each cuvée has a slightly diluted color tone, but the deep shadows and elegant and relaxed flavor are attractive. In particular, Barolo's two advanced cuvees have a velvety texture, a bewitching aroma, and a long aftertaste, and are full of magic that is as good as the Barolo masterpieces shown by the traditional masters of the past. Thoughtful Ferdinand realizes and maintains the introduction of basic doucets and reasonable prices from the perspective of long-term market development.
Planting: Around 1970 Location: Altitude 400m, Southwest Soil: Clay-limestone maceration for 1 week.
Fermented and aged in stainless steel tanks