About Dolcetto d'Alba Autinot
- Style
- Red
- Grape Varieties
- Dolcetto
- Price Range
- $22-26
- US retail
A soft, early-drinking Dolcetto from vines on southerly-facing calcareous marl slopes at 200-350m. Hand-harvested in early September, fermented in steel with about a week of maceration, then given a short cold stabilization before bottling — a straightforward, fruit-forward red meant to be enjoyed young.
Don't overlook Dolcetto — Autinot proves it can be just as satisfying as its more famous Piedmontese cousins, minus the wait.
New to wine?
Soft tannins and juicy fruit make this one of the easiest Piedmontese reds to enjoy right away.
Food Pairings
Ada Nada's go-to wine for pizza, cured meats, and everyday pasta — soft tannins make it easy to pair with lighter fare too.
When to drink it
Weeknight dinners, pizza nights, and casual gatherings.
Terroir & Winemaking
100% Dolcetto, hand-harvested in early September from south-facing vineyards (calcareous marl, 200-350m). Destemmed and fermented in steel for about a week, cold-stabilized, then bottled between March and June with three months of bottle rest before release.
About the producer
Ada NadaTraditional, hand-tended Barbaresco from the Valeirano and Rombone crus of Treiso.Visit the producer page →Frequently Asked Questions
- What does Dolcetto d'Alba Autinot taste like?
- It's soft and fruit-forward, with gentle tannins and flavors of dark cherry and plum, designed to be enjoyed young rather than cellared.
- Should this wine be aged?
- No — Dolcetto is made for early drinking; Autinot is best consumed within a few years of the vintage while its fruit is fresh.
- What food pairs well with it?
- Pizza, cured meats, and everyday pasta dishes are classic matches thanks to its soft tannins and bright fruit.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
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