Alessandro’s grandfather had a belief: the best Dolcettos were from the area between Treiso and Alba. He said they were the most “piasus” (enjoyable in Piedmontese dialect).
Alessandro became convinced of this only some time later, when he bought plots in that very area.
The soil there is calcareous clay, but marked by a light sand that gives slightly more intense aromas and colors.
Langhe DOC Dolcetto Alessandro Rivetto is a fruity and persistent red that hides a complexity to be discovered sip by sip.
Sight
You feel like drinking it just by looking at it: it has an “attractive cherry” color, a very intense bright ruby-purple red. The richness in extracts is extraordinary.
Nose
You feel it joyful, an explosion of fruity sensations reminiscent of cherry and black cherry.
Taste
It seems simple, but from the second sip you will realize its complexity. It is powerful and persistent, but also soft and balanced.
Pairing tips
Alessandro starts off immediately by mentioning vitello tonnato. Then he corrects himself by saying that all the starters of Piedmontese cuisine suit Dolcetto.
He thinks about it some more and finds his favorite pairing: peppers with bagna cauda. Dolcetto softens and mutes the garlic flavor typical of the dish.
Avoid to pair it with: with roast.
It’s your guy if…
…You want to have a cheerful evening among friends and not have a headache the next day.
Now listening
Felicità – Al Bano And Romina Power
Reviews
There are no reviews yet.