Paolo Scavino Dolcetto d'Alba DOC is a fresh and lively red wine from Piedmont, Italy. Made from 100% Dolcetto, it offers aromas of ripe blackberries, plums, and violets, with hints of almond and spice. The palate is medium-bodied with soft tannins, vibrant acidity, and a clean, fruity finish.

*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, Fresh
Grape Varietal: Dolcetto
Tastes Like: Comparable to a youthful Gamay, with vibrant red plum, black cherry, and a touch of spice, finishing with smooth tannins and a lively finish.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Piedmont, Italy
Terroir: Sandy and clay soils
Aging: Stainless steel
Serving Temperature: 16-18°C

Paolo Scavino is a prestigious winery in Piedmont, Italy, known for producing elegant and terroir-driven wines. Their Dolcetto d'Alba is a vibrant expression of this classic varietal, crafted with precision and care.

Seafood: Grilled tuna or salmon steaks.
Poultry: Herb-roasted chicken or turkey meatballs.
Vegetarian: Roasted vegetable lasagna or mushroom risotto.
Meat: Pork tenderloin, beef stew, or lamb chops.

Pecorino: Salty and nutty, enhancing the wine's acidity.
Fontina: Mild and creamy, balancing the wine's freshness.
Ricotta Salata: Light and savoury, complementing the wine's fruit profile.
Parmigiano Reggiano: Umami-rich and nutty, pairing beautifully with the wine.

Tajarin al Ragù di Salsiccia (Piedmont Egg Pasta with Sausage Ragù)

Ingredients:

• 400g fresh tagliolini or thin egg pasta
• 300g Italian pork sausages, casings removed
• 1 small onion, finely diced
• 1 small carrot, finely diced
• 1 celery stalk, finely diced
• 2 tbsp extra virgin olive oil
• 100ml dry red wine
• 300ml tomato passata
• 1 sprig fresh rosemary
• 50g Parmigiano Reggiano, grated
• Salt and cracked black pepper

Instructions:

1. Heat the olive oil in a large frying pan and gently cook the onion, carrot and celery until soft.
2. Add the sausage meat and cook over medium heat, breaking it into small pieces with a wooden spoon, until lightly browned.
3. Pour in the red wine and simmer for 2–3 minutes until most of the liquid has evaporated.
4. Add the tomato passata and rosemary, then reduce the heat and simmer gently for 20–25 minutes until the sauce is rich and slightly thickened.
5. Meanwhile, cook the pasta in a large saucepan of salted boiling water until al dente.
6. Drain the pasta and toss it through the sausage ragù, adding a splash of pasta water if needed.
7. Remove the rosemary, season with salt and cracked black pepper and serve with grated Parmigiano Reggiano.

A comforting dish inspired by the cooking of the Langhe, Tajarin with sausage ragù is a natural partner for Dolcetto d'Alba. The savoury pork complements the wine's plum and dark cherry fruit, while Dolcetto's freshness and gentle tannins balance the richness of the ragù.