Dolcetto is a rather lesser-known grape in a rather world-famous region. Surrounded by the nebbiolo vines that make up the wines of Barolo and Barbaresco, dolcetto often takes the higher slopes, the "poorer" soil, and is made as a young wine to be drunk earlier (and oftener) than its more famous cousin (though it too has come into its own in places like Dogliani, just 10min south of Barolo).

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Chiara Boschis, one of the most well-known vintners in Barolo, one of the first (if not the first) female winemakers in all of the Langhe, the ancient winegrowing region (and now UNESCO world heritage site) of which Barolo and Barbaresco, Alba and Asti, are a part, and one of the first in Barolo to convert to all organic farming (the first in the famed Cannubi vineyard), also happens to make killer dolcetto.

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Just as the nebbiolo of Monforte d'Alba tends to produce the boldest, most structured Barolo, so too is this dolcetto rich and bold for its type. It is sourced from Chiara's three Monforte holdings: Ravera, Le Coste, and Mosconi, the last of which yields the extremely high quality nebbiolo that goes into Chiara's single-vineyard Mosconi Barolo.

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The reputation of dolcetto is its fresh n' fruity-ness, and the short maceration and stainless steel aging of this wine delivers just that. Lots of dark cherry and strawberry, a bit of sweet herbs like tarragon and sage, and a juicy finish with good tannins.