Rizzi Dolcetto d'Alba 2009
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The Rizzi winery is one of the most solid and reliable production facilities in Barbaresco, the result of various Cru interpreted as a symbol of Piedmontese classical tradition. Rizzi, Nervo, Pajorè, Vigne Boito: vineyards that have a perfect exposure, so as to give life to classic and deep wines.
The name of the winery is the toponym of the hill on which it is located, the Rizzi cru, a few kilometers from the Piedmontese village of Treiso, a small pearl of the Langhe and Roero, in the direction of Alba. The walls of the Rizzi Farmhouse are ancient and tell stories of the past and tradition that starts from the distant '700, a period that dates back to the building, and that goes up to the present day, passing from generation to generation.
An easy drinking red with soft fruity flavors—but catchy tannins, Dolcetto is often enjoyed in its native Piedmont on a casual weekday night, or for apertivo (the canonical Piedmontese pre-dinner appetizer hour). Somm Secret—In most of Piedmont, easy-ripening Dolcetto is relegated to the secondary sites—the best of which are reserved for the king variety: Nebbiolo. However, in the Dogliani zone it is the star of the show, and makes a more serious style of Dolcetto, many of which can improve with cellar time.
An historic village situated right in between the famous regions of Barolo and Barbaresco, Alba is also the name for the larger wine region surrounding the village.
In a sense, “Alba” is a catch-all phrase, and includes the declassified Nebbiolo wines made in Barolo and Barbaresco, as well as the Nebbiolo grown just outside of these regions’ borders. In fact, Nebbiolo d’Alba is a softer, less tannic and more fruit-forward wine ready to drink within just a couple years of bottling. It is a great place to start if you want to begin to understand the grape. Likewise, the even broader category of Langhe Nebbiolo offers approachable and value-driven options as well.
Barbera, planted alongside Nebbiolo in the surrounding hills, and referred to as Barbera d’Alba, takes on a more powerful and concentrated personality compared to its counterparts in Asti.
Dolcetto is ubiquitous here and, known as Dolcetto d'Alba, can be found casually served alongside antipasti on the tables of Alba’s cafes and wine bars.
Not surprisingly, given its location, Alba is recognized as one of Italy’s premiere culinary destinations and is the home of the fall truffle fair, which attracts visitors from worldwide every year.