Sample Image OnlyF. Boschis 'Vigna dei Prey' Dolceto di Dogliani 2013
Vinous Media 92
"The Dogliani Vigna del Prey is often the most exuberant wine in this range, as it is again in 2013. Dark inky fruit, lavender, licorice and dark spices play off each other in a powerful, bold Dogliani. The Vigna del Prey is a bit wild, but it is also very beautiful. -- Antonio Galloni"
About:
Grown at 500 meters in calcareous clay soils with southwest exposure. Alcoholic fermentation and maceration with the skins for ... read more
"The Dogliani Vigna del Prey is often the most exuberant wine in this range, as it is again in 2013. Dark inky fruit, lavender, licorice and dark spices play off each other in a powerful, bold Dogliani. The Vigna del Prey is a bit wild, but it is also very beautiful. -- Antonio Galloni"
About:
Grown at 500 meters in calcareous clay soils with southwest exposure. Alcoholic fermentation and maceration with the skins for ... read more
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Item Description
Vinous Media 92
"The Dogliani Vigna del Prey is often the most exuberant wine in this range, as it is again in 2013. Dark inky fruit, lavender, licorice and dark spices play off each other in a powerful, bold Dogliani. The Vigna del Prey is a bit wild, but it is also very beautiful. -- Antonio Galloni"
About:
Grown at 500 meters in calcareous clay soils with southwest exposure. Alcoholic fermentation and maceration with the skins for 6/7 days in steel vessels, at a temperature between 25 and 29 degrees Celsius. The must is pumped over several times a day. Malolactic fermentation in steel. Maturing in steel for 1 year.
"The Dogliani Vigna del Prey is often the most exuberant wine in this range, as it is again in 2013. Dark inky fruit, lavender, licorice and dark spices play off each other in a powerful, bold Dogliani. The Vigna del Prey is a bit wild, but it is also very beautiful. -- Antonio Galloni"
About:
Grown at 500 meters in calcareous clay soils with southwest exposure. Alcoholic fermentation and maceration with the skins for 6/7 days in steel vessels, at a temperature between 25 and 29 degrees Celsius. The must is pumped over several times a day. Malolactic fermentation in steel. Maturing in steel for 1 year.
About Francesco Boschis Vineyards
In the little-visited township of Dogliani (located a few kilometers south of Barolo), Dolcetto is king. Nebbiolo is not suited to the terrain, and few choose the challenge of making a living from Dolcetto and Barbera alone. The Boschis family has been producing wine on their family property since 1919, but only began bottling their own juice in 1968. Plantings are at 550 meters, about 200-300 meters higher than those in Barolo and Barbaresco, resulting in a powerfully enhanced bouquet; old vines (40-60 years) result in richly complex and ageworthy wines.
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- 2019 — 750mL (wine)(currently unavialable)
- 2017 — 750mL (wine)(currently unavialable)
- 2016 — 750mL (wine)(currently unavialable)
- 2013 — 750mL (wine)(currently viewing)
- 2012 — 750mL (wine)(currently unavialable)
- 2009 — 750mL (wine)(currently unavialable)
EMPIRE STAFF REVIEW
Intense Flavor! "This is the wine for people who are growing bored with Cabernet. This has plenty of fruit to back it up it's acidity. Black fruits with just the right amount of spice on the finish. There is a fine sandalwood note that can almost be missed if not careful. Truly unique and worth trying."
