About this wine
100% Dolcetto from vines over 50 years old. Vinified in stainless steel for 7-10 days on the skins, with maturation entirely in stainless steel to preserve fresh fruit character. Intense, deep purple-black in color, with a clean nose of ripe plum, blackberry, and cherry. The palate is round, warm, and soft with fine, grippy tannins, medium persistence, and a lingering note of almond on the finish.
Soft, fruit-forward, and low in tannin — an easy everyday red for beginners.
Sommelier's Note
"Proof that everyday wine doesn't have to be simple — old vines give this Dolcetto real depth for the price."
Food Pairings
A classic match for salumi, veal tonnato, and mushroom-based first courses; also excellent simply with pizza.
When to drink it
Weeknight dinners, casual gatherings, aperitivo
Specs
- Grape Varieties
- Dolcetto
- Style
- Red
- Price Range
- $20-30 (reference, ex-tax US market average)
Terroir & Winemaking
100% Dolcetto from vines over 50 years old. Fermented on skins in stainless steel for 7-10 days, matured entirely in stainless steel to preserve fresh fruit.
Frequently Asked Questions
- What kind of wine is Trifolé?
- It is a 100% Dolcetto from vines over 50 years old, fermented and matured entirely in stainless steel to preserve fresh, ripe fruit character.
- What food does it pair with?
- Salumi, veal tonnato, mushroom dishes, and pizza are classic matches.
- What does it taste like?
- Intense, deep purple-black in color, with ripe plum, blackberry, and cherry aromas, round warm palate, fine tannins, and a lingering almond note on the finish.
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Talk to the SommelierMore wines from this producer
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Sourced from the Currà cru in the commune of Neive, on marl-limestone soils enriched with sand. Compared to Rabajà, Currà tends to give softer, more velvety fruit. Aromas of blackberry, cherry, raspberry, and dried herbs lead to a bright, medium-bodied palate with tight, polished tannins and a long finish, sometimes showing a note of milk chocolate.
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The Riserva expression of the Currà cru, part of the estate's Riserva program alongside Rabajà. Fermented with submerged cap for 40-45 days, then matured in large Slavonian oak botti for around 16 months before further bottle aging. Notes of kirsch, chalk, white pepper, dried herbs, and mint show a cooler, more savory register than Rabajà's riper fruit.
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The newest single-vineyard addition to the Bruno Rocca lineup, from the Marcorino vineyard located just below the medieval town of Neive. Ruby-colored with slight orange hues, it shows cherry, red currant, crushed violet, tobacco leaf, and hints of black truffle and bay leaf. On the palate, firm chalky tannins integrate with bright acidity and savory mineral undertones; the wine is built for cellaring, needing 5-8 years before hitting its stride and holding for 10-15 more.