About this wine
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.
Soft tannins and juicy fruit make this one of the easiest Piedmontese reds to enjoy right away.
Sommelier's Note
"Don't overlook Dolcetto — Autinot proves it can be just as satisfying as its more famous Piedmontese cousins, minus the wait."
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.
Specs
- Grape Varieties
- Dolcetto
- Style
- Red
- Price Range
- $22-26 (US retail)
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.
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.
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Talk to the SommelierMore wines from this producer
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RedNebbiolo
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バルベーラ・ダルバ ピエリン
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RedBarbera
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