October 2017—Our 45th Anniversary!
When drinking Peter Dipoli’s wines, it is not unusual to forget the grape variety in question and instead revel in the awe-inspiring site that gave birth to these creations.Hundreds of meters above the valley floor in the Dolomites of Alto Adige, these vineyards offer all the right conditions for the making of a grande vino: elevation, slope, exposure, and soils of clay and limestone that yield low quantities of characterful, concentrated fruit. In Peter’s cellar, vinification is a means of bringing out the most of the terroir in order to capture the beauty of the site in bottle. Natural yeasts transform grapes to wine, then both white and red see a healthy dose of wood for a lengthy aging period. The intense, structured nectar can easily digest it. For Voglar, large acacia botti provide a roundness and completeness to the bracing, mineral alpine fruit.. Dipoli’s creations represent unique interpretations of both grape and terroir, and offer a compelling taste of the Dolomites young and old.
Peter Dipoli represents one of the wine world’s pure talents, a pioneer in Alto Adige who is producing wines on a level beyond what anyone thought possible in this mountainous region. After much research, Peter determined that the steep, high-altitude slopes near Bolzano were ideal for producing age-worthy white and red wines. He began with Sauvignon Blanc: at this altitude, Sauvignon attains great ripeness while retaining the acidity that would allow it to age in bottle. Peter’s research led him to detect a zone with a milder climate and soils of clay and limestone, ideal for Merlot and Cabernet Sauvignon. Experience the unique artistry of one of Italy's great talents, a secret largely guarded within Italy's borders, until now.
Let the brett nerds retire into protective bubbles, and whenever they thirst for wine it can be passed in to them through a sterile filter. Those of us on the outside can continue to enjoy complex, natural, living wines.
Inspiring Thirst, page 236