Grapes are sourced from the Roussot vineyard in the commune of Barolo. Harvested in mid-September.
Clay, Calcareous and Silica in varying combinations.
Guyot training system.
Fermentation in stainless steel for 15 days.
Aged in stainless steel for six months followed by an additional six months in the bottle before release.
12,000 bottles produced.
The vineayrds of Roussot lies in the hillside that includes Cannubi, so these are very well-situated Dolcetto vines. The 2016 Dolcetto “Roussot” from Paola Rinaldi is a lovely wine, wafting from the glass in a fine blend of sappy black cherries, a bit of road tar, anise, dark soil tones, woodsmoke and a gentle topnote of oregano. On the palate the wine is full-bodied, focused and wide open in personality, with a good core, fine acids and lovely length and grip on the balanced and gently tannic finish. This is high class Dolcetto! 2018-2030.
Field Publication Computed: