From one of the pioneers of Barolo, a Dolcetto as it would be drunk at the table on a daily basis. Much as Nebbiolo and Barbera command the prices, if you order a carafe of rosso with your meal in the Langhe, more than likely it would be this under appreciated, early ripening alternative. This one has all the tart, red cherry fruit cut with the sort of challenging acidity and an austere stoniness that really suits a forkful of rich pasta. Not a drink if you’re after the sweet allure of berries and vanilla plumped by alcohol but a real taste of perfumed ripeness teetering on a high wire of tense acidity. After 24 hours of air, the colour darkened, fragrant flowers and more dark cherries emerged. The acidity, still glassy, crackled with life and that fierce dryness. Time will settle things and this will be compulsory on the table in 2022. Hopefully with some friends when we’re allowed to share again.
13% alcohol. Diam, brilliant. $30 on the shelf at Boccaccio cellars.
92 points of pure typicity, if that’s a word.
Cognitive Bottle Therapy 