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Dolcetto d’Alba 2017 - Luciano Sandrone
Luciano Sandrone

DOLCETTO D’ALBA 2017 - LUCIANO SANDRONE

  Italy / Piemonte
€18.60
15.90
€15.90
QTY
ADD TO CART At your doorstep in 1 - 3 days

A New Rising Star of Nothern Italy!

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Why do we love it?

The king of northern Italy might be Nebbiolo but Dolcetto is definitely the number one uprising pop idol! Specifically, Dolcetto d'Alba 2017 by Luciano Sandrone is perhaps the best expression of the variety out there, has it all and is worth it!

Dolcetto for Italians is the ultimate pizza wine because it is juicy, fruity, with good acidity and pairs perfectly with spicy toppings like spianata. While Nebbiolo has tannins and acidity that need years to soften, the cool Dolcetto is delightful when fresh so you don't have to wait, but that doesn't mean we are talking about a bland grape juice! Luciano Sandrone knows this well and treats it tenderly to express fully its majestic character.

The grapes come from 3 privately owned vineyards at an altitude of 450 meters. The wine is fermented with indigenous yeasts in a stainless-steel tank where it remains for about 3 months. The result is a wine with impressive complexity that makes you wonder, no oak aging? For real?
Yes, no oak since this pop idol does not need much to impress, just to get on the stage and amaze the crowd!

COLOR

RED

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Deep purple color with violet hues and rich aromas of blueberry, cherry, plum and raspberry coated with vanilla, star anise, bacon, paprika and leathery notes.

Delicious palate with medium-volume body, crisp acidity and ripe, velvety tannins.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 13%
Origin Piemonte, Italy
Variety Dolcetto
Aromas Blueberry, cherry, plum, raspberry, vanilla, star anise, bacon, paprika, leather
Bottle Size 750ml
Barrique -
Serving temperature 14ºC - 16ºC
Aging 3 years
Closure Cork
Organic No

DOLCETTO D’ALBA 2017 - LUCIANO SANDRONE

PAIR IT

with prosciutto pizza, spaghetti amatritsiana and Imam Baildi.

 

Pizza with prosciutto and arugula

  • 1/2 cup tomato sauce
  • 1 tsp. of grated red pepper
  • 1/4 tsp. oregano
  • 2 tbsps. of olive oil
  • 1 ball of pizza dough, flattened
  • 3/4 cup mozzarella, grated
  • 4 slices of prosciutto, cut into four
  • 1/4 cup mushrooms cut into slices
  • 1/2 small red onion, sliced ​​thinly
  • 1-2 tbsps. Parmesan cheese, grated
  • 1 cup of rocket

Preheat the oven to 200oC.

In a bowl, mix tomato sauce, oregano and red pepper. Apply the mixture over the flattened pizza dough. Cover with the half grated mozzarella.

Spread prosciutto, mushrooms and onion evenly and sprinkle with the rest of the mozzarella.

Brush the dough crust with olive oil and sprinkle with the grated parmesan cheese.

Place the pizza on baking paper sheet and bake until the cheese gets a golden color, about 10 to 12 minutes.

While the pizza is in the oven, put the rocket, 1 tablespoon of olive oil and a little salt in a small bowl and mix it up.

Remove the pizza from the oven. Let it cool for 5 minutes and then apply the rocket mix. Cut the pizza and serve it warm or at room temperature.

 

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