Dolcetto: the excellence of a wine becoming style

Dolcetto: the excellence of a wine becoming style


Color style. Perfume style. Flavor style. Dolcetto is the flagship wine of Barberis’s Farm, a symbol of a territory of Cortemilia, which gave birth to it 500 years ago, even before this slice of Alta Langa became known for its production of hazelnut Tonda Gentile.

terrazzamenti alta langaThe terraced viticulture of the vineyards were supported by dry stone walls make Dolcetto one of the most significant products of the whole enogastronomic panorama of the area. And paradoxically, the least understood. In fact, very often, saying Dolcetto it’s mean to saying banal wine and ready to drink it, without salient features such as to justify its placement in the rooms next to his majesty Barolo or Barbera. Nothing more wrong. Dolcetto is not the Cinderella, but the Casanova of all the reds wines. For its refined versatility that makes it a good companion of many important plates; for its young spirit with elegance and harmony, fullness of suggestions flow; so never lets him doubt his most complete sincerity. Yes, the Dolcetto of the Barberis’s Farm is a sincere wine, which does not deceive on what it is not able to promise. A wine that you can hates or loves. But let’s face it: if you hate it, you just have to lose.

Dolcetto has a color that tends to red cardinalice, halfway between Nebbiolo and Barbera. Its scent is fresh and mellow like a late spring evening. Its flavor, however, is round and complex, with notes of bitter almonds that well persist even beyond tasting. A special feature of the Barberis Farm’s Dolcetto it is its <sugar content, below 2 grams per liter. It is a wine that caresses the senses, although its come to light from harsh lands, mainly limestone, placed above 600 meters and with slopes that can even reach 50%, making the work of the winemaker much more hard than elsewhere.

abbinamenti dolcetto cibo The combinations? Dolcetto is a wine that gallantly takes each plates, from the starter to the first, from the second plates to the dessert. It is the perfect frame that enhances the framework of a good symposium. It would be obvious to say that it goes well with a generous plate of cold cuts or with a portion of tagliatelle with meat sauce; with a structured roast or with the traditional Piedmontese mixed boiled meat. The Dolcetto, in fact, gives the maximum of itself with courses based on fish. Like the cacciucco, for example. But also sardines, cod and shellfish. With such an eclectic wine, the only way in the kitchen it is the imagination.

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