About this wine
A juicy, food-friendly Dolcetto d'Alba grown on sandy, calcareous soils at roughly 300m altitude in the Barbaresco area. Soft pressing and spontaneous fermentation with about 10 days of skin maceration are followed by spontaneous malolactic fermentation and a brief stainless-steel aging before bottling, preserving the variety's signature deep ruby color, violet and red-berry aromatics, and soft, easy-drinking tannins.
One of the most approachable wines in the Cascina Bruciata range — soft tannins and juicy fruit make it an easy, everyday red.
Sommelier's Note
"Don't skip the Dolcetto in favor of the Nebbiolos — Rian shows the same meticulous, low-intervention winemaking in a lighter, more immediately gratifying package."
Food Pairings
A natural match for cured meats (salumi), pasta with tomato or meat ragù, pizza, and everyday Piedmontese trattoria fare.
When to drink it
Weeknight dinners, casual trattoria-style meals, pizza and pasta nights
Specs
- Grape Varieties
- Dolcetto
- Style
- Red
- Alcohol
- 13.5%
- Price Range
- $20-25
Terroir & Winemaking
100% Dolcetto grown on sandy and calcareous soil at approximately 300m altitude in the Barbaresco area. Soft pressing of freshly harvested grapes, spontaneous fermentation at approximately 28°C with roughly 10 days of skin maceration, spontaneous malolactic fermentation, then a short aging period in stainless steel tanks before bottling (unoaked). Certified organic farming (since 2015).
Frequently Asked Questions
- What does Rian taste like?
- It opens with violet, red berry, and nutmeg aromas, with notes of wild fennel and ripe plum, and a savory palate of polished tannins, black currant, clove, and white pepper.
- Is Dolcetto aged in oak?
- No, Rian is fermented and aged briefly in stainless steel, keeping its fruit character fresh and its tannins soft.
- How does Dolcetto differ from Nebbiolo wines like Barbaresco?
- Dolcetto is a lower-tannin, more immediately drinkable variety meant for early consumption, in contrast to Nebbiolo-based Barbaresco and Barolo, which are higher in acidity and tannin and built for aging.
- What food pairs well with this wine?
- Cured meats, tomato- or meat-based pasta sauces, and pizza are classic pairings, making it a versatile everyday red.
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Talk to the SommelierMore wines from this producer
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Cascina Bruciata's flagship Barbaresco, sourced entirely from the estate's holdings in the historic Rio Sordo cru — a south/southwest-facing amphitheater on calcareous clay-marl soils, cooled by the underground stream that gives the cru its name ('silent river'). Fermentation is spontaneous with native yeasts, followed by roughly 24 months of aging in French oak barrels. The wine shows the modern, polished house style: ripe dark cherry and blackberry fruit, violet and spice aromatics, and firm but refined tannins, with balsamic and mineral undertones typical of Rio Sordo fruit.
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Barbaresco Rio Sordo Riserva
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Produced only in exceptional vintages, this Riserva selection from the Rio Sordo cru undergoes an extended aging regime of roughly four years before release, including time in French oak. The result is a denser, more structured expression than the base Rio Sordo bottling: concentrated dark fruit, flint and dried mint aromatics, and powerful, close-grained tannins built for long cellaring.
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ランゲ・ネッビオーロ・ウジニョーロ
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Cascina Bruciata's entry-level Nebbiolo, also grown on the Rio Sordo cru but declassified to Langhe DOC and vinified without oak for a fresher, more immediate style. After soft pressing, spontaneous fermentation and roughly 12 days of skin maceration, the wine completes malolactic fermentation and ages only briefly in stainless steel before bottling — preserving bright rose, strawberry and violet aromatics and soft, well-integrated tannins.