Massolino Dolcetto D’alba
Gigi Bianco
Dolcetto d'Alba 2018
Dolcetto d’Alba Superiore
Grown in Barbaresco territory and aged in old oak casks – a meatier Dolcetto. Angular with really bright acids, tart raspberry, steely tannins. From Astor Wines. 05/03/23 — 2 years ago
Nada Fiorenzo
Dolcetto d'Alba 2017
Nada Fiorenzo Dolcetto D’Alba 2017: Medium-body. High acidity. Noticeable moderate tannins. Dark ruby in color with rich, juicy flavors of dark cherry & plum and notes of licorice, herbs, spice & earth. Long warm finish. Overall, an enjoyable Northern Italian wine that must be given time to open up and should be accompanied with a meal. For me, it was porcini & truffle polenta! Great day to all! Cheers🍷 — 3 years ago
Massolino
Serralunga d'Alba Barbera 2021
Nice Barbera d’Alba from Massolino di Serralunga. Paired it with snails. Had it with Davide, mom and dad in Novello d’Alba — a year ago
Azienda Agricola Brovia
Solatio Dolcetto d'Alba 2009
N: Black licorice, blood, tobacco, smokey campfire.
P: Unctuous, rich and bloody, beef, marrow fat, sticky, dark sense of herbs.
This is a very very interesting treatment of Dolcetto D’Alba. Only in selected yrs.
Dolcetto grapes grown with the Nebbiolo
Thanks@RareWineCo. — 2 years ago
Fratelli Mossio
Gamvs Rosso 2016
Really good dolcetto d’Alba. Earth, tobacco, blackberries, currants, some fresh wood. Really enjoying this. — 3 years ago
Massolino
Serralunga d'Alba Barolo Nebbiolo 2010
Brought from my cellar to dinner at Mertz. Massolino’s “Serralunga d’Alba” is a blend of their rather remarkable vineyard holdings in some of the more revered sites in the Serralunga commune. It’s also a perfect example of the 2010 vintage which, to my palate, may turn out to be a vintage that will live 50+ years.
Poured into a decanter about 45min prior to dinner. The 2010 “Serralunga d’Alba” pours a bright garnet with a transparent core. On the nose, developing with bright pomegranate, cranberry, Morello cherry, roses, tar, dried herbs and dried earth. On the palate, the wine is bone dry with high tannin and medium+ acid. Confirming the notes from the nose. The finish is long, grippy and shows surprising elegance despite the remarkable structure. And that’s the hallmark of the 2010 vintage: there’s enough structure to support the Library of Congress and yet, there is an undeniable charm thanks to the bright fruit and pretty aromatics. Drink now with patience and enjoy through 2050+ because seriously, this has some real substance. — 8 months ago
Pecchenino
Le Coste Barolo Nebbiolo 2010
This bottle of 2010 Pecchenino “Le Coste” was pulled from my cellar on a “school night” and brought to a fun little gathering of service friends after their shift. Opened, splash decanted and consumed over three hours; served side-by-side with the 2010 Roberto Voerzio “Brunate”. The Pecchenino “Le Coste” was locked down pretty hard for the first 30 minutes but shifted dramatically before the hour mark. At that point, it was singing with bright, red and dark fruits, roses, tar and wrapped up in the most elegant package. Compared to the Voerzio, this was lithe and open-knit. A lovely, traditional expression of Barolo that, while endowed with the classic structure of 2010, is just beginning to offer up more of its charm. It’s probably worth noting that Pecchenino actually resides in the Dogliani commune, just across the boarder from Monforte d’Alba. Dogliani is where some of the highest expressions of Dolcetto are produced under the Dogliani Superiore DOCG classification. Pecchenino’s Dolcettos are lovely examples and super reasonable…but I digress. Back to this wine, “Le Coste” is a small-ish MGA in the Barolo commune that sits directly south of the town of Barolo and said to share some similarities with the Cannubi MGA just to the north. While I don’t have enough experience drinking wines made with the fruit from "Le Coste", I can certainly draw some parallels. Anyway, on this night, the "Le Coste" by Pecchenino wiped the floor with the "Brunate" from Voerzio, which couldn’t seem to really get out of the gate and even after 3 hours in a decanter. The Voerzio is gonna need forever to come back around. Drink now with at least 30min of air. Otherwise, this will continue to drink well through 2030+. — 2 years ago
Jay Kline
Served to me double-blind at Tasting Group. The wine appears a deep garnet color with a transparent core; medium+ viscosity with no staining of the tears and no signs of sediment. On the nose, the wine is developing with ripe bramble fruits: a mix of blackberries and raspberries with Morello cherry, roses, tar, talcum powder, dried herbs, and gravelly soil. On the palate, the wine is dry with high tannin and medium+ acid. Confirming the notes from the nose. The finish is long and delicious. Alcohol is medium+. Initial conclusions: this could be Nebbiolo, Sangiovese, Pinot Noir or Grenache from Italy or France. Because of the high tannin and talcum powder/tar/roses combo (and the utter lack of staining), my final conclusion is: Nebbiolo; from Italy; from Piemonte; Barolo…from Monforte d’Alba. I chose 2016 because it shows good great balance of structure and fruit. Ooooof…that was too close.
“La Villa” is Fratelli Seghesio’s most precious wine and until now, I can only ever recall drinking their Barolo “classico” and Barbera d’Alba and only on a few occasions. Believe it or not, “La Villa” is the oldest, single MGA bottling from any producer in Castelletto. The name “La Villa” is an old name for an area within Castelletto when it was once a commune all to itself. The distinguishing feature of “La Villa” is the eponymous ridge that runs perpendicular with Collaretto and Vigna Rionda to the east, across the stream of Talloria di Castiglione. The vines facing south are dedicated to their Nebbiolo while the vines facing north are predominately Barbera and Dolcetto. A very tasty Barolo. Drink now through 2035. — 3 months ago