About this wine
A Dolcetto d'Alba DOC made from 100% Dolcetto grown on the hills of Langhe at 250-340m. The nose is fruity with touches of blackberry and raspberry, and the palate offers pleasant tannins with an aftertaste of plums and blueberries. Grapes are hand-harvested in small baskets, followed by cold maceration for about 14 hours and classic stainless-steel fermentation, then 5-6 months of aging.
Soft tannins and juicy fruit make Cescu an easy, approachable everyday red.
Sommelier's Note
"Cescu is the kind of Dolcetto that reminds you why the grape's name means 'little sweet one' — pure, juicy charm."
Food Pairings
A soft red for grilled sausages, pizza, and simple tomato-based dishes.
When to drink it
Weeknight dinners, pizza nights, casual gatherings with friends.
Specs
- Grape Varieties
- Dolcetto
- Style
- Red
- Price Range
- $10-15 (EU retail reference; Japan import pricing not confirmed)
Terroir & Winemaking
100% Dolcetto, hand-harvested at 250-340m in Langhe; cold maceration ~14 hours, stainless steel fermentation, 5-6 months aging.
Frequently Asked Questions
- What grape is Cescu made from?
- 100% Dolcetto, from the Dolcetto d'Alba DOC appellation.
- What does Cescu taste like?
- Fruity aromas of blackberry and raspberry with pleasant tannins and a plum and blueberry aftertaste.
- Is Cescu a good wine for beginners?
- Yes, its soft tannins and juicy fruit make it an approachable, easy-drinking red.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
Talk to the SommelierMore wines from this producer
ジョヴァンニ
Giovanni
WhiteArneis
Angelo Negro's entry-level Roero Arneis DOCG, named after estate patriarch Giovanni Negro who produced one of the first dry Roero Arneis wines on record in 1971. Grown at 280-320m on north/north-west facing sandy-calcareous slopes, it shows straw-yellow color with lemon citrus, white stone fruit, acacia and honeysuckle aromas, a soft medium body, notes of nuts and orchard fruit, and a mineral finish typical of Roero's sandy soils.
セッラ・ルピーニ
Serra Lupini
WhiteArneis
A single-vineyard Roero Arneis DOCG from the Serra Lupini site. Intense straw-yellow with green hues, it shows yellow fruit dominated by peach along with acacia blossom, tropical nuances, saline minerality, lime pith and almond. Soft yet rich on the palate with a crisp mineral finish from Roero's sandy soils; a lively, quaffable style for youthful drinking.
ペルダウディン
Perdaudin
WhiteArneis
A Roero Arneis Riserva DOCG from the historic Perdaudin estate — Angelo Negro's oldest vineyard site, first planted in 1670 at 320m with south exposure on calcareous-sandy soil rich in fossil shells. Brilliantly shimmering green-yellow, with a slightly vegetal nose of green bell pepper and lemon balm giving way to green pear, then lime, graphite, hazelnut and spring blossom. The palate is rounded and savory with ripe yellow apple, apricot, grapefruit and candied lemon, racy acidity, and a salty, extended finish.
セッテ・アンニ
Sette Anni
WhiteArneis
The first Arneis in absolute to attempt long bottle aging, produced only in great vintages. Straw yellow with golden nuances, the bouquet is broad, complex and fruity with pear, peach, citrus and a light spicy note of saffron on the finish, complemented by a pleasant mineral note and good acidity. Fermented in stainless steel at 17°C, aged sur lie with batonnage for a minimum of 7 months, then bottle-aged for 7 years (the wine's namesake) with storage potential beyond 10 years.
オノラータ
Onorata
WhiteFavorita
A Langhe Favorita DOC made from 100% Favorita del Roero grown on calcareous soils. Straw yellow with greenish reflections, it shows fresh, intense aromas of flowers, apple, apricot, orange blossom, honeysuckle and honey, refreshed by minerality and green apple notes. The palate is fresh, delicate, fruity and creamy with subtle acidity and a soft, slightly mandarin-tinged finish. Vinified only in stainless steel without malolactic fermentation, aged 3-4 months on the lees.
ディーナ
Dina
RedBarbera
A Barbera d'Alba DOC with an intense red-purple color and violet glare. The nose is pleasant and fresh with plum, cherry and bilberry notes; the palate is soft and elegant with good final acidity. Macerated in stainless steel for approximately 8-10 days and aged around 10-12 months. Recommended serving temperature 16-18°C.