The Dolcetto grapes used for this cuvée come from a vineyard called “Vigna Del Prey”. This wine is a perfect example of the real potential of this varietal, too often relegated to a rank beneath Barbera and Nebbiolo. Acclaimed by leading critics such as Antonio Galloni, the Decanter and Wine Spectator magazines, as well as Robert Parker, the wine is consistently rated above 91 points. The Vigna Del Prey is a rich, full-bodied and silky wine, slightly tannic and with a lively acidity that keeps the balance between matter and alcohol. Only 5,500 bottles of this unfiltered cru are produced each vintage. This is a beautiful wine that should not be missed; it will evolve gracefully over five to seven years.
Dark garnet color with purple highlights. The nose is intense and has rich aromas of cassis, blackberry, plum, flowers and vanilla. Although it has a fleshy body, the wine remains elegant, balanced and complex. The palate is silky, with notes of black fruit and a long plum stone finish.
Very versatile, it will go perfectly with strong flavoured dishes and grilled meats
Clay and limestone rich in iron
Reasonable vineyard control practices. Green harvest. Altitude 500m above the sea. South-west exposure. Average age of the vines 25 years
Spontaneous fermentation with the skins of the grapes. Fermentation of about seven days at controlled temperature. Aging in stainless steel tanks for eleven months followed by bottling. A minimum of six months of aging in bottle before release
A dark, impenetrable style, exuding blackberry, blueberry and subtle chocolate flavors. Perhaps a tad extracted, but bright acidity and solid tannins pull this together on the long finish. Needs time. Drink now through 2020. 541 cases made.
Wine Spectator, Bruce Sanderson - 90 points, Vigna Del Prey 2012
Every time I taste the Francesco Boschis’s wines, I can’t believe how this estate manages to remain so far under the radar. Once again, Boschis has turned out a superb set of wines loaded with personality. I can’t recommend these wines highly enough.
Wine Advocate #203, 2012, Aotonio Galloni
The story of the Francesco Boschis winery began in 1919 when Telesforo Boschis left the vineyards of Barolo to settle in the hills of the municipality of Pianezzo in the Langhe. It was in this village that their son Francesco, who would later develop the domaine, was born. Although the family has been growing grapes since they settled in Pianezzo it was not until 1968 that Mario Francesco and his son decided to vinify part of their harvest. Since the results were encouraging they kept at it, slowly perfecting their techniques. They started acquiring other parcels, such as Vigna dei Prey in 1983, Sorì San Martino in 1986, and ultimately Vigna del Ciliegio in 2001. Today, the wines are vinified separately to show the characteristics of each vineyard. The vineyards, with respect, fields and the surrounding forests are laboured and treated with respect. The manure used to fertilize the vineyard comes from a local farm creating a self-sufficient and balanced ecosystem. The majority of the vineyards at Francesco Boschis are planted with Dolcetto (80%), but they also grow some Barbera, Freisa, Grignolino and Sauvignon Blanc.
The subregion Langhe is undoubtedly one of Piedmonts’ most reputed with its famous Barolo, Barbaresco, Barbera d'Alba and Barbera d'Asti. The appellation is located in the south, about ten kilometers east of Barolo. The Nebbiolo grape was, and continues to be, very popular here as it produces wines that are slightly sweet and more fragrant than its Barolo and Barbaresco peers. However, the Barbera, a dark grape with high acidity, is gaining ground as it produces very elegant wines. The Freisa and Docletto grape varieties, able to ripen on the coldest sites and in the highest regions are also grown. This great grape variety provides Langhe wine growers the opportunity to make wines that reflect their terroir as accurately as possible. Some even work with international varieties such as Chardonnay and Sauvignon Blanc with great results.
Langhe has many similarities with Burgundy. It is a winemaker country where wine and food form an indivisible whole. The area is a foodie paradise with its truffles, nougat, nuts, cheeses and meats. The majority of wineries and estates are family owned and run where the land has been worked with love for generations.
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