About this wine
Giuseppe Rinaldi's Dolcetto d'Alba defies the variety's reputation for simplicity, showing unusual structure, dark fruit concentration and a savory, almost brooding character thanks to the estate's traditional, low-intervention approach. It remains, alongside the Barbera, one of the estate's most everyday-friendly bottlings.
A soft entry point for newcomers to Piedmont reds, though Rinaldi's version has more grip and depth than most Dolcetto — don't expect it to be simple.
Sommelier's Note
"Rinaldi's Dolcetto is a reminder that in the right traditionalist's hands, even Piedmont's 'everyday' grape can show real seriousness."
Food Pairings
Pairs naturally with agnolotti del plin, salumi, and roasted game birds. Its dark fruit and soft tannin also suit teriyaki chicken, grilled pork belly (buta no kakuni), or a simple yakiniku spread.
When to drink it
Casual dinners, pizza nights, or as a gateway wine when introducing friends to Piedmont reds.
Specs
- Grape Varieties
- Dolcetto
- Style
- Red
- Price Range
- $45-70
Terroir & Winemaking
100% Dolcetto, fermented and aged using the estate's traditional methods with minimal new oak influence. Known among critics for showing more structure, concentration and aging potential than typical Dolcetto d'Alba.
Frequently Asked Questions
- Is Rinaldi's Dolcetto d'Alba a simple, early-drinking wine?
- Not entirely — while approachable young, it shows more concentration, structure and aging potential than most Dolcetto d'Alba thanks to the estate's traditional winemaking.
- What does it taste like?
- Dark cherry, plum, leather and black licorice notes, with floral and spice accents and firmer tannin than typical Dolcetto.
- How should it be served?
- Slightly below room temperature (16-17°C), in a standard red wine glass, no decanting required.
- What food pairs well with it?
- Agnolotti del plin, cured meats, roasted poultry, and Japanese dishes like teriyaki chicken or kakuni.
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Talk to the SommelierMore wines from this producer
ベッペ・リナルディ バローロ ブルナーテ
Beppe Rinaldi Barolo Brunate
RedNebbiolo
One of Barolo's most traditional producers, Giuseppe 'Beppe' Rinaldi makes an icon Barolo from the prestigious Brunate MGA in La Morra with uncompromising classical methods.
バローロ トレ・ティーネ
Barolo Tre Tine
RedNebbiolo
Giuseppe Rinaldi's second iconic Barolo, blending fruit from the Cannubi San Lorenzo cru (the highest part of the Cannubi hill in the Barolo commune) with the Ravera cru in Novello, and a small parcel of Le Coste. Prior to 2010 this wine was labeled 'Cannubi San Lorenzo-Ravera'; when a change to Barolo DOCG labeling rules made that name impossible for a multi-vineyard blend, the estate renamed it 'Tre Tine' after the three fermentation vats historically used for the three parcels. More red-fruited, floral and structurally taut than its sibling Brunate-based Barolo, it is prized by collectors and consistently rated in the low-to-mid 90s by critics such as Antonio Galloni.
バルベーラ・ダルバ
Barbera d'Alba
RedBarbera
Giuseppe Rinaldi's Barbera d'Alba is the estate's most immediately approachable red, showcasing the variety's signature juicy acidity and dark berry fruit through the same uncompromising, traditional lens applied to the Barolos. Fermented spontaneously and aged in large Slavonian oak botti rather than barrique, it offers a lighter, more energetic counterpoint to the estate's Nebbiolo-based wines.
ランゲ・フレイザ
Langhe Freisa
RedFreisa
A rare varietal expression of Freisa — an ancient Piedmontese grape genetically related to Nebbiolo — made with the same traditional, low-intervention approach the estate applies to its Barolos. Rinaldi's Langhe Freisa shows the variety's naturally high acidity and light tannic grip alongside bright red fruit and a distinctive floral, peppery character.