2022 Massolino Dolcetto d’Alba

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.
“Pale purplish crimson. Very bright, pure fruit. Intense redcurrant. Quite a bit of tannin.”

16.5/20 Jancis Robinson MW

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