Robert Parker 89
Made only in stainless steel, the 2016 Dolcetto d’Alba Mandorlo ferments on the skins for a brief period of just three or four days. Dolcetto hardly ever presents problems when achieving color saturation, so more skin contact is not necessary. Brief macerations also help to avoid the rustic and chunky tannins you can sometimes get with this grape. This is a bright and fruit-forward expression that opens to a deep purplish-black color with cola, cherry liqueur and dried blueberry skins.
Anticipated maturity: 2017-2019