Details:
Product Details
| Country: | Italy |
|---|---|
| Region: | Piedmont (Piemonte) |
| Appellation: | Dolcetto d’Alba DOC |
| Grape(s): | Dolcetto |
| Wine Style: | Red |
| Composition: | Single Varietal |
| Practices: | Sustainable Viticulture |
Taste & Critical Acclaim: In essence, this Dolcetto is all about delicately balanced black and red fruits, violet highlights, and spice. It presents a bright ruby red color, accented by deep
purplish hues. The bouquet is a delightful burst of fresh, red fruit and violet aromas. It offers layers of rich, concentrated flavors. Notes of ripe plum, dark cherry, iodine, and violet emerge, supported by ripe yet abundant chalky tannins. This wine’s naturally dominant fruit and vinous character linger, leaving a pleasant and long finish behind. Surprisingly deep and juicy, its bright, vibrant profile hints at its potential to age gracefully.
16.5 Jancis Robinson MW
"The variety ripens earlier than Nebbiolo but is very weather-sensitive. Cold nights can ruin stems and prejudice ripening. Massolino actively manages Dolcetto’s tannins. They bought equipment that removed seeds early on. Franco’s grandpa always had a glass of Dolcetto with meals. Older people remember Dolcetto as being the wine of the Langhe. In the old days, Massolino made more Dolcetto than Nebbiolo. Franco thinks his 2023 Dolcetto will be better still. But the market is crazy to demand such young Dolcetto. Pale purplish crimson. Very bright, pure fruit. Intense redcurrant. Quite a bit of tannin. 14% Drink 2024 – 2026" 1/3/2024
90 points Decanter Magazine
"Black cherry fruit, smooth and round with refined tannins. Textured mouthfeel with a
crunchy finish." 1/22/2024
Pairing: Its fresh, fruity bouquet and expansive, warm flavor profile make it an ideal companion for classic Italian dishes like tagliatelle with wild mushroom ragu and braised lamb shank with rosemary. The wine's natural fruitiness and vinous character also complement the rich flavors of grilled sausages with caramelized onions, kebabs, lamb meatballs, grilled lamb on rosemary skewers, and a simple Margherita or meat and veg/funghi pizza.
About. Massolino, nestled in the heart of the Langhe region of Piedmont, traces its origins back to 1896. This year marks the establishment of the family business by Giovanni Massolino, whose meticulous records reveal the first sale of wine. This modest beginning would lay the foundation for one of the most respected wineries in the region. Like many families in the Langhe during that period, the Massolinos engaged in mixed agriculture, balancing fruit, vegetables, livestock farming, and bulk wine sales.
The family's dedication to viticulture took a significant step forward in 1934 when Giovanni's son, Giuseppe, played a pivotal role in forming the Consorzio di Tutela Barolo e Barbaresco. This consortium was created to protect and promote the region's wines, including the now-celebrated Barolo and Barbaresco. Around this time, the family began bottling their wine, signaling a shift from bulk sales to a more refined and focused production.
The mid-20th century saw the Massolino family's fortunes intertwine with the iconic Vigna Rionda vineyard. In 1956, they inherited their first plots in this esteemed area from their aunt, Matilde Ornato. This began a connection with Vigna Rionda, a vineyard that has since become synonymous with Massolino's identity. Just a year later, the family expanded their holdings by acquiring the Parafada Cru, further solidifying their commitment to Serralunga d'Alba, where these prized vineyards are located.