Pietro Rinaldi Madonna di Como Dolcetto d'Alba 2015
The Pietro Rinaldi farm is located on the heights of Alba in Madonna di Como, in the Langhe, an area with a high wine-growing vocation. The family has firm roots: in this property as early as 1920 the great-grandfather Pietro and grandfather Costanzo produced Nebbiolo, Barbera and a large Moscato. The memory goes to the grandfather Costanzo, a hard worker, his lands, his vineyards, his cellar; this was his only world, reason for living.
Today the Langa has profoundly changed, its wines and its hills are recognized as UNESCO heritage all over the world. The new generations proud of these memories and traditions, carry on with passion and innovation the work handed down from past generations with great dedication between past and future.
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.
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.