Red

Papà Celso

By Abbona, Dogliani, Piemonte, Italy

Abbona Papà Celso

The estate's symbolic wine, dedicated to the memory of Celso Abbona, who planted the Doriolo vineyard vine by vine. It is Abbona's most important Dogliani, made from vines over 60 years old that give the wine a balance of elegance, power and harmony.

Tasting notes

Rich and structured, with aromas of red and black fruit; harmonious and balanced on the palate, where light acidity and a moderate tannic component are wrapped in fruity pulp.

Pairs well with

Pasta with meat ragù, white meats and semi-aged cheeses.

Technical details

Style
Red
Denomination
Dogliani DOCG
Grape
Dolcetto
Cru / vineyard
Doriolo
Production area
Doriolo, Dogliani
Soil
Clay-rich soil of the Lequio Formation (sand 25%, silt 40%, clay 35%, pH 7.0), reddened by long woodland cover and largely unaffected by erosion.
Exposure
South-west facing, 360-410m altitude (average 385m), 10% average slope.
Vineyard planting
Vines average 55 years old (some over 60), Guyot trained at 5,000 vines per hectare; yield 70 quintals per hectare over 6.5 hectares.
Vinification
Crushed and destemmed, then spontaneous alcoholic fermentation with indigenous yeasts in contact with the skins in temperature-controlled steel tanks. Dry racking and transfer to steel tanks, with cold stabilisation in place of fining. Malolactic fermentation carried out entirely in steel immediately after alcoholic fermentation. Aged in steel tanks for a few months before bottling, then rests in bottle at a constant 14°C before release.
Serving temperature
16-18°C
Storage
Can evolve in the bottle for several years.

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