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Destefanis Dolcetto d'Alba Vigna Monia Bassa 2007

Dolcetto from Alba, Piedmont, Italy
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    3.2 3 Ratings
    0% ABV

    Winemaker Notes

    Dolcetto from winemaker Marco Destefanis is about as close as you can come to tasting just how pure this Piedmontese grape can be without picking it off the vine yourself. Spicy, juicy and always chock-full of purple pleasure, Destefanis Dolcetto represents one of our finest quality/price finds from Piedmont.

    More punch and muscle. "Vigna Monia Bassa" represents a selection of older, lower yielding vines that are the best exposed of winemaker Marco Destefanis' vineyards. Concentrated and complex, with suggestions of huckleberries, licorice and vanilla on the palate.

    Critical Acclaim

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    Destefanis

    Destefanis

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    Destefanis, Alba, Piedmont, Italy
    Marco's grandfather, Giuseppe, founded the family's petite Piedmont estate in the small village of Montelupo Albese in the 1950s, planting his vineyards in the 1960s. In 1985 Marco breathed fresh life into the property by replanting (to a greater density) those early vineyards, updating the family's cellar and re-focusing the estate on Piedmont’s traditional native varietals, Barbera and Dolcetto.

    Marco is a tireless worker, managing the entire estate practically by himself. He neither fines nor filters his wines, preferring (as we do) that every bit of fruit from the fields finds its way into every bottle.

    Destefanis' "Bricco Galluccio" vineyard, located on some of the region's steepest hillsides, produces a Dolcetto with bright, fresh fruit aimed at early consumption and aged exclusively in tank. Old vines, some 60 years or more, give concentrated, lush and endlessly deep flavors for "Monia Bassa," a special single-vineyard wine that is aged a few months in older barrels for extra complexity.

    North Berkeley Imports

    Beloved for flavorful red wines, Alba is an epicurean’s dream. The historic walled town at its heart is where growers from throughout the Piedmont region would once go to sell their produce to winemakers and négociants following the harvest, but today it is better recognized as one of Italy’s premiere culinary destinations. Sandwiched between Barolo and Barbaresco, the best vineyards, located atop sunny, south-facing hills, are planted with Nebbiolo. A popular entry-level alternative to its pricier neighbors, Nebbiolo d’Alba is softer and less tannic, ready to drink within just a couple years of bottling.

    Dolcetto, one of Piedmont’s more easygoing varieties, is commonly grown here, known as Dolecetto d'Alba, and can often be found casually served in carafes on the tables of Alba’s oseterias and trattorias. These light and smooth wines are meant to be drunk young and with gusto while the region’s more serious wines age. Barbera is planted here as well, and takes on a more powerful, structured personality than that of its counterparts in Asti.

    Dolcetto

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    An easy-drinker with modest acidity and soft fruity flavors, Dolcetto is often enjoyed in its native Piedmont while more serious Barolos and Barbarescos take their time to age. Here, this is the wine you are most likely to find at the dinner table on a casual Tuesday night. In recent years Dolcetto has found some footing in California, but plantings are fairly limited outside of Italy.

    In the Glass

    Dolcetto translates to “little sweet one,” and though the wines produced are typically not sweet in terms of residual sugar, they do possess delightfully fruity flavors of red cherry and blueberry, with an almond-like bitterness at the end and occasional hints of chocolate and licorice. While Dolcetto can be tannic, it is relatively low in acidity.

    Perfect Pairings

    Dolcetto is a lively, exuberant variety without much complexity, and as such is best paired with simple, flavorsome foods such as pasta, pizza, and grilled meats—anything an Italian farmer might consume after a long day in the fields.

    Sommelier Secret

    In most of Piedmont, easy-ripening Dolcetto is relegated to the less ideal vineyard locations, which are reserved for more finicky Nebbiolo and Barbera. However, in the Dogliani zone it is the star of the show, and here it makes a bigger, riper, and often more serious style of wine.

    NBIDESTEFDOL_2007 Item# 108071