+ DOLCETTO [dohl-CHEHT-oh]
+ NEBBIOLO [neh-bee-OH-low]
The three red staples of Piedmont are rarely seen fraternizing together, but the concept of blending these neighbors makes all the sense in the world. Take Nebbiolo’s red fruit aromatics and ample tannin and acid structure, add Barbera’s bombastic purple plum juice and heaps of vibrant acidity, and stir it up with Dolcetto’s sultry sweet, slightly dusty rustic charm, and voila- “The Flower” blooms. This is a testament not only to the diverse range of delights performed by Italian varieties, but also to California’s endless frontier of discovery, chance, creativity and varietal promise.