About this wine
A 100% Dolcetto sourced from two vineyard sites in La Morra, including the Vantrino parcel (3,500 vines planted in 1965 on 0.8 hectares, southeast-facing on marly soil) and the Albarella site in Barolo. Manually harvested with thermo-controlled fermentation around 28°C and frequent pumpovers, followed by a short maceration of about 100 hours and roughly 8 months in stainless steel. Deep ruby red with bright violet nuances, it shows a light vegetal aroma recalling green wood alongside red berries, fresh acidity and crunchy, lively tannins — sometimes labeled by importers as 'Vigna Vantrino'.
Andrea Oberto's lightest, most immediately drinkable red — perfect for those new to Piedmont wine.
Sommelier's Note
"Don't let Dolcetto's reputation as a 'simple' grape fool you — this bottling's crunchy tannin and violet lift show real vineyard character."
Food Pairings
A natural match for cold cuts, pizza, and light pasta dishes; its bright acidity also works well with yakitori and grilled vegetables.
When to drink it
Casual lunches, aperitivo, everyday pairing with light dishes
Specs
- Grape Varieties
- Dolcetto
- Style
- Red
- Alcohol
- 13.5%
- Price Range
- ¥2,800-3,600
Terroir & Winemaking
100% Dolcetto from the Vantrino (La Morra, planted 1965, 0.8ha, southeast-facing, marly soil) and Albarella (Barolo) vineyard sites. Thermo-controlled fermentation ~28°C, ~100-hour maceration, ~8 months in stainless steel.
Frequently Asked Questions
- What does Dolcetto d'Alba taste like?
- Deep ruby red with violet nuances, showing light vegetal, green-wood notes alongside red berry fruit, fresh acidity, and crunchy tannins.
- Is this the same wine as 'Vantrino'?
- It is sourced partly from the Vantrino vineyard in La Morra (along with the Albarella site), and some importers label it using the Vantrino vineyard name.
- Should it be served chilled?
- A slight chill, around 14-16°C, enhances its fresh, crunchy character.
- What food pairs well with it?
- Cold cuts, pizza, and light pasta dishes are classic, easy pairings.
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Talk to the SommelierMore wines from this producer
バローロ
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The estate's classic village-level Barolo, blended from three vineyard parcels in La Morra with southwest exposure. Hand-harvested Nebbiolo undergoes thermo-controlled fermentation with an extended maceration of roughly 300 hours, then ages about 24 months in a mix of large oak botti and barriques followed by 6 months in bottle. The result is an intense, still-bright garnet-red wine with fruit aromas underscored by lively acidity, notes of tar, tanned leather and graphite emerging with air, polished tannins and firm structure — a faithful, entry-point expression of the house style.
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バローロ アルバレッラ
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バローロ ブルナーテ
Barolo Brunate
RedNebbiolo
A single-vineyard Barolo from Brunate, one of the most historically prestigious crus in La Morra, straddling the border with the Barolo commune. Andrea Oberto's rendition shows great aromas of plums, cedar, chocolate and spice with tar notes, full body, soft and round tannins and a long finish, alongside the brown-spice and balsamic, tobacco tone typical of the cru. Note: most independent critic notes on record for this bottling are from vintages in the late 2000s and early 2010s, so current-vintage availability should be confirmed directly with the estate or its importers.
バルベーラ・ダルバ
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The estate's entry-level Barbera d'Alba, a 100% Barbera from vineyards around La Morra. Fresh and vibrant, it shows the variety's signature dark cherry and plum fruit with bright, mouthwatering acidity and soft tannins, offering an everyday-drinking counterpoint to the estate's more serious Nebbiolo bottlings.
バルベーラ・ダルバ ジャーダ
Barbera d'Alba Giada
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A more structured, single-vineyard-style Barbera d'Alba from La Morra, aged 20 months in new wood followed by 6 months in bottle, from around 5,500 bottles of production. The nose offers dried plum, wild blackberry, roast espresso bean and pipe tobacco; the palate is multilayered but superbly balanced, with a lengthy, dry finish lined with glossy tannins.