Peter Dipoli brings an academic sensibility to the cultivation of his wines, having acquired a Master’s degree in agriculture. Moreover, this background received practical application in his tenure as a researcher at the Instituto Sperimentale for the Alto Adige region. He left the behind-the-vines scene altogether in 1987, establishing his eponymous estate with the purchase of a three-acre site in Alto Adige’s Cortaccia village. After meticulously studying this area, he decided to uproot Schiava—the local favorite—as the site’s exposition, height, and soil type (chalk-based) actually served the interests of another vine, providing the ideal environment for Sauvignon Blanc.
While Sauvignon Blanc frequently exhibits an intensely grassy and herbaceous character, matched in degree by riveting acidity, Dipoli’s Volgar bottling, which made its market debut in 1990, emphasizes the grape’s tropical fruits within a structure that proffers substantive balance between body and acidity.
Dipoli has not remained on exclusive terms with Sauvignon Blanc, having acquired ground (totaling approximately ten acres) that’s shown a propensity for red. Indeed, he is one of only a few producers from the Alto Adige whose reds do more than hold their own against the dominant white scene. Iugum (meaning “yoke”) is sourced from one of Alto Adige’s warmest vineyard areas, one in which the soil content is rich in clay. The wine’s components—70% Merlot and 30% Cabernet Sauvignon—are aged separately for 11 months in used and new barrique, respectively, followed by assemblage and aging in stainless steel for a period of six months. It is released after an additional four months’ aging in bottle. A portion of Iugum is generally blended with Dipoli’s Fihl (an ancient name signifying the Villa commune), which receives 11 months’ aging in a combination of new (20%) and used (80%) barrique and two to four months of bottle age prior to release. In exceptional years, Fihl is comprised solely of Merlot. While the Fihl references Bordeaux in its structure and well-integrated fruit, the Iugum is modern in temperament, with more forward fruit flavors and silky tannins.
|Region: Alto Adige|