Ca'Viola
Vilot Dolcetto d'Alba
Alba, Cuneo, Piedmont, Italy
Very dark and not the soft, friendly style Dolcetto is known for. Firm tannins appear early on the palate and persist. This is for heart charcuterie or braised red meat dishes.
Very dark and not the soft, friendly style Dolcetto is known for. Firm tannins appear early on the palate and persist. This is for heart charcuterie or braised red meat dishes.
May 10th, 2023
Needs 45 minutes of air to come around. When it does, the nose shows ripe but pungent blackberry/boysenberry fruit, brambly twigs, and crushed stones. Round, dry, and fairly dense, but has nice acids to buoy it up. Lots of dry fruitiness, but ends on refreshingly mineral, slightly bitter note. Just a bit of tannin. Dolcettos hit-or-miss with me, but this one’s a hit.
Needs 45 minutes of air to come around. When it does, the nose shows ripe but pungent blackberry/boysenberry fruit, brambly twigs, and crushed stones. Round, dry, and fairly dense, but has nice acids to buoy it up. Lots of dry fruitiness, but ends on refreshingly mineral, slightly bitter note. Just a bit of tannin. Dolcettos hit-or-miss with me, but this one’s a hit.
1 person found it helpfulMay 12th, 2023
Served slightly chilled, flavor profile shows ripe dark plums, some nice underlying minerality, and enough structure to support aging another 3-5 years (I’ve gradually come around to the view that well-made Dolcettos, like some Cru Beaujolais, can age quite well), very good!!
Served slightly chilled, flavor profile shows ripe dark plums, some nice underlying minerality, and enough structure to support aging another 3-5 years (I’ve gradually come around to the view that well-made Dolcettos, like some Cru Beaujolais, can age quite well), very good!!
Aug 3rd, 2023
