The Brezza Family has been making wine and farming vineyards in Barolo since 1885. Enzo is the fourth generation of the family to lead the estate, where they have an enviable holding of vineyards in Barolo including the Cru sites of Castellero, Sarmassa and the famous Cannubi. As a matter of fact, it was Enzo who (along with his cousin, Maria Teresa Mascarello) lead an effort against the expansion of the Cannubi vineyard, which would have diluted the quality of the name by extending the boundaries to non-traditional sites. Their advocacy allowed the vineyard to keep its traditional delimitation on the sandy soils of the east-facing hillside vineyard, thus preserving the esteemed name of Cannubi and its legendary quality.

All of Brezza’s grapes are grown organically and hand-harvested. In the cellar, only native yeasts are used for fermentation and the wines undergo long macerations and extended aging in large Slavonian oak botti. All of their Barolos are made with the same vinification techniques in order to showcase the differences of terroir in each vintage. Enzo may be firmly rooted in tradition, but his knowledge as an oenologist allows him to craft traditional wines that are clean, precise and among the best in Barolo.

The Dolcetto d'Alba is made from 100% Dolcetto from a certified organic, southwest facing vineyard with vines planted in 1991 on soft and sandy soils. The wine is fermented in stainless steel and aged form 8 months in concrete, then bottled and aged for another 4-5 months before release. The sandy soils help give this Dolcetto exceptional fruit purity, aromatic lift and elegance. This charming, fruit-forward wine is a perfect companion to simple pasta dishes or a selection of cured meats and a loaf of country bread.