Fratelli Alessandria Dolcetto d'Alba 2025

Fratelli Alessandria Dolcetto d'Alba gives an easy, lush reading of Piedmont's early-drinking red, grown in the hills of the Langhe.

Verduno's hills give this grape a softer frame than it finds in the warmer villages further south, and the family looks for plots that keep the fruit lively. The cellar dates to 1830 and the method has not changed much: sustainable growing, gentle handling, nothing added for effect. Bottles like this one are meant to be opened young.

Black cherry, violet and almond jump out of the glass, then the palate turns juicy and soft with light tannins and a clean, refreshing close. Pour it slightly chilled, around 15°C, alongside salumi, pizza or a tomato-heavy pasta.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium-bodied, Fruity
Grape Varietal: Dolcetto
Tastes Like: Black cherry, violet, almond, soft spice
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Appellation: Dolcetto d'Alba DOC
Region: Piedmont, Italy
Terroir: Limestone-rich soils in the hills of Verduno
Aging: Aged in stainless steel to preserve fruit purity
Serving Temperature: 14–16°C – Best served slightly cool

Fratelli Alessandria is a family-owned winery located in Verduno, a historic village in the Barolo region of Piedmont. Renowned for their elegant and traditional wines, the Alessandria family produces Dolcetto d'Alba with the intention of preserving its authentic character. This wine reflects their philosophy of minimal intervention and their deep respect for local varietals, offering a vibrant and honest taste of Piedmontese tradition.

Beef: Beef carpaccio or grilled burgers with tomato relish.
Lamb: Lamb meatballs with oregano or lamb and bean stew.
Poultry: Chicken cacciatore or roasted quail with herbs.
Vegetarian: Margherita pizza or mushroom and polenta bake.

Toma Piemontese: Mild and semi-soft, echoing regional pairing.
Robiola: Soft and creamy, balancing the wine's freshness.
Fontina: Smooth and slightly nutty, complementing ripe fruit notes.
Grana Padano: Aged and savoury, enhancing the wine's soft structure.

Polenta Concia (Cheesy Baked Polenta)

Ingredients:

• 250g polenta
• 1L water or vegetable broth
• 100g Fontina cheese, grated
• 50g butter
• Salt, to taste
• Freshly ground black pepper

Instructions:

1. Bring water or broth to a boil and slowly whisk in the polenta.
2. Cook over low heat, stirring regularly, for 30–40 minutes until thickened.
3. Stir in butter and Fontina until melted and smooth. Season with salt and pepper.
4. Transfer to a baking dish and grill for 5–10 minutes until golden and bubbling.
5. Serve warm with a glass of Fratelli Alessandria Dolcetto d'Alba for a comforting Piedmontese pairing.