Roagna 2023 Dolcetto d'Alba

Roagna's dolcetto comes from parcels coming out of the estate's holdings in Paje and Carso. All the fruit is hand harvested and ferments for 10 days with indignenous yeasts started by pied de cuvee, submerged cap maceration then ensues for 90-100 days. Fragrant aromas of crushed roses and violets infused with red fruit tones circle around in the glass. There is a clarity here you don't see with most dolcetto, and the mouthfeel is always like silk across the plate while red plum and roses linger on the incredibly sapid finish. Supposedly this wine ages well, maybe one day I'll be patient enough to hold onto some...

-Ranggy Tapia