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Elio Grasso Dolcetto d'Alba Dei Grassi 2013

Dolcetto from Alba, Piedmont, Italy
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    Winemaker Notes

    Elio Grasso d'Alba Dei Grassi is an elegant, feminine and delicate wine. The vinification procedure for Dolcetto d'Alba dei Grassi involves alcoholic fermentation in temperature-controlled stainless steel tanks, with daily pumping over. After malolactic fermentation, the wine stays in stainless steel untill bottling in April-May.

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    Elio Grasso

    Elio Grasso

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    Elio Grasso, Alba, Piedmont, Italy
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    Currently, the Elio Grasso estate has a productive vineyard holding of 14 hectares. The cellar uses only estate-grown grapes from varieties traditionally grown, with excellent results, in the Langhe hill country near Alba.

    Reflecting the imprint of the vineyard where the fruit was grown in order to give our wines their unique personality is the goal that we - myself, my wife Marina and our son, Gianluca - strive to achieve, with the invaluable assistance of our consultant wine technician, Piero Ballario.

    We believe that to be acknowledged first as grape farmers, and then as wine producers, is the best way to honour, and continue the labours of, those who have faced before us the challenges that working with nature and her products, like wine, entails. This, and a desire to be true to ourselves, prompts us propose, without presumption, the convictions and conduct shared by all Langhe farming families, characteristics worth preserving and which we believe make the difference.

    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.

    Dolcetto

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    An easy-drinker with modest acidity, soft fruity flavors—but catchy tannins, 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 table on a casual Tuesday night, accompanying local charcuterie or "apertivo" hour (the canonical Piemontese way to tease your palate before dinner). 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 baking spice.

    Perfect Pairings

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

    Sommelier 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 here it makes a bigger, riper and a more serious style of Dolcetto, many of which can improve with cellar time.

    WWH134612_2013 Item# 134948