Vineyards and winemaking
Roussot comes from prime Langhe slopes normally prized for Nebbiolo, with calcareous clay soils and mature Dolcetto vines approximately 50 to 60 years old. Low yields and hand selection give this traditionally modest variety unusual depth and mineral definition.
The grapes are picked by hand towards the end of September and fermented for around ten days in stainless steel with regular pumping over. After alcoholic fermentation, the wine is transferred to large Slavonian oak casks for maturation before bottling.
Tasting notes
Appearance
Ruby red with violet-garnet reflections and good clarity.
Nose
Blackberry, blue plum and dark cherry mingle with lilac, crushed rose, liquorice and dusty limestone.
Palate
Dry and medium-bodied, with generous dark fruit, moderate acidity and supple tannins. Violet, almond and earthy spice follow into a savoury finish with a characteristic light bitter-almond note.
Food pairing
Pair with agnolotti in meat jus, pork and fennel sausages, mushroom tagliatelle, or a tomato and aubergine bake. Serve lightly cool to emphasise the fruit and keep the mature palate refreshed.
Background story
Francesco Rinaldi & Figli was founded in 1925 and remains a traditional family estate in the village of Barolo. Its cellar is best known for classically shaped Barolo, but the same patient methods and fine vineyard sources give its Dolcetto uncommon seriousness.
Only a small quantity of Roussot is produced, and Vinous awarded the 2019 90 points. Dolcetto is generally intended for youthful drinking, so this is now a mature example: bottle condition may vary, and it should be opened carefully and enjoyed over the course of a meal rather than held for extended further ageing.
