Francesco Boschis

Dogliani lies just a couple of miles south of the Barolo commune of Monforte d’Alba, yet the variety planted on the best sites is not Nebbiolo but Dolcetto, which thrives on the complicated patchwork of terroirs, mostly derived from decomposed limestone of one epoch or another. The long, cool growing seasons preserve the variety’s low acids and promote a structure and complexity rarely seen in Piedmont’s third favourite grape.

 

The Boschis brothers grow 80% Dolcetto along with some Barbera, Freisa, Grignolino and (unusually) Sauvignon Blanc. We were mightily impressed with the line-up, the best wine in our view was a Dogliani Superiore from the Sori’ San Martino vineyard: a precipitous scar of white limestone planted in 1945.