Description

This Dolcetto is what put Sarotto on the map in the UK, back in the 1900s, when they vinified their Dolcetto grapes at the local co-op and shipped in bulk to thirsty Edwardians. When seventh-generation Roberto came on board, winemaking was brought in-house.

Piedmont is a treasure trove of grapes, the queen of them being Nebbiolo (which makes Barolo and Barbaresco). Wines made from Dolcetto are seen as a bit more everyday by people in the Langhe because it is fruitier and more approachable. It doesn’t need a decade in a cellar. And an unoaked version like this is great for summer sipping, you could even chill it lightly before drinking it - with a platter of salumi. It’s a bit of a red cherry bomb, but not jammy or thick in anyway.

Quite silky in fact, with a gentle grip at the end. There’s a streak of licorice running through with some bitter leaves and a hint of cocoa. The label might be plain, but this wine is certainly not.

Great with a Sunday roast.