The Dolcetto d'Alba di Giuseppe Rinaldi is born from vineyards with the most suitable soils for the cultivation of this traditional variety: Brunate, Cannubi-San Lorenzo, and Ravera. The soil is composed of fossil marls, gypseous-sulfiferous formations, and sandstone; the climate is cool-temperate, thanks to the protective function exerted by the Alpine chain and the humid and mild currents coming from the Ligurian Sea. This variety, with interesting tannic characteristics and capable of aging beyond expectations, is not easy to cultivate: it is very sensitive to downy mildew, powdery mildew, and rachis desiccation; moreover, during vinification, it tends towards reduction, therefore requiring more attention at different stages. The company has been working for years according to an approach that goes slightly beyond organic, with the gradual and constant reduction of the amount of copper used in treatments. The grapes, harvested when they are ready to taste, beyond technological parameters, ferment spontaneously macerating on the skins in steel for about 2 weeks, then the wine ages for 12 months in 33 hl Slavonian oak barrels.

DOLCETTO D'ALBA GIUSEPPE RINALDI: TASTING

The PLACEHOLDER_WINE-NAME has an intense and dense ruby color. On the nose, it smells of raspberry, blackberry, cherry compote, macerated rose, nutmeg, and woodland balsams. In the mouth, it has a decisive tannic profile, great freshness, and good persistence. A wine that undoubtedly pairs well with traditional regional cuisine, such as risotto with Brà sausage.