Franco Boasso - Dolcetto d'Alba DOC 2023

Deep ruby red with purple tones. Aromas of ripe dark fruit, raspberry, and a hint of spice, with a subtly earthy undertone. Full and juicy on the palate, with elegant acidity, low tannins, and a long, harmonious finish.

Delicious with antipasti, salami, pasta, or pizza. Also excellent as a simple aperitivo. Serve at 16-18 °C.

An endlessly winding road leads you past various postcard-worthy views through the hamlet of Parafada towards Gabutti, the home of the Boassos, a winery that has gained tremendously in quality in recent years. Namesake and winemaker Franco, together with his sons Ezio and Claudio, has managed to take his Barolos to a higher level in particular. This is certainly aided by the fact that they come from the famous Gabutti, Margheria, and Lazzarito vineyards—long-standing, important crus in Serralunga. In addition to the red wines, they offer a magnificent Arneis from a beautifully situated vineyard in the Roero and a Moscato d'Asti from Serralunga.

In addition to the winery, which produces 30,000 bottles of wine, the family manages an agriturismo, which, like their private home, is situated right between the Gabutti and Gabutti-Marianot vineyards, a stone's throw from Serralunga.

The Boasso winery has worked in the traditional way since the moment they began bottling under their own label, which means a long period of maceration and fermentation and aging for at least 36 months in large wooden barrels (botte). We are the sole importer of the wines from this wonderful small family business in the Netherlands, and we are proud of it. Besides the Barolo, they also produce a delicious Dolcetto, Barbera Superiore, and Langhe Nebbiolo, as well as a genuine Arneis from the Roero region and a Moscato d'Asti from a plot in Serralunga(!)

The grapes come from Meriame in Serralunga d’Alba, in the heart of the Langhe region. The Boasso vineyards are located around the family estate, near the well-known Barolo vineyards of Serralunga.

Boasso uses traditional methods, with careful fermentation and maceration to extract as much fruit and structure as possible from the grapes. The Dolcetto is aged without dominant oak influence, ensuring its character and freshness are preserved.

A Dolcetto that, due to its full structure and ripe character, can handle a bit more than a simple, young style. It offers the most pleasure now until about 3–4 years after the harvest.