Batasiolo Dolcetto d'Alba 1998


Winemaker's Notes

This wines area of production extends over the hills around Alba, to the right of the river Tanaro.
The grapes are crushed on the same day on which they are harvested, and they remain in contact with the skins for 8/10 days. The wine does not undergo any ageing process, so the fragrance of its typical aroma is kept intact. Dolcetto has an intense, purplish ruby-red colour, and a fruity nose with a full, rich flavour and a slightly bitterish aftertaste. Its perfect tannin and acid content make it ready for drinking in the spring following the harvest.

About the Region

Piedmont produces red wines of equal (some would say superior) quality to those of Tuscany, especially the two giants made from the nebbiolo grape, barolo and barbaresco, which come from the Langhe region around the city of Alba. These wines are big and tannic, with little fruit apparent in their youth (at least in the traditional-style versions), but can develop great elegance and complexity with age. They are considered an apt accompaniment to Piedmont's other great gastronomic treasure, white truffles (though, curiously, good vintage years for barolo and barbaresco are usually bad years for truffles, and vice versa). The barbera and dolcetto grapes produce excellent wines, juicy and full-bodied, in various parts of the region, with barbera d'Alba and barbera d'Asti being particularly well-regarded. A famous spumante (sparkling wine) is made in Asti, from muscat grapes. White wines in the region are considered less distinguished, but there are some very agreeable ones, produced from cortese, arneis, and other local grapes. As with most parts of Italy, in recent decades, many international varieties have been planted here, among them chardonnay, sauvignon blanc, cabernet sauvignon, merlot, pinot noir, and syrah, some of them producing wines of great quality.