Sure, this Monforte d’Alba producer is justly famous for their two amazing single-parcel Barolos from the iconic Ginestra MGA, but they do several other things extraordinarily well too. Because of the altitude of the Dolcetto vineyards, the grapes ripen slower and longer than normal, giving it far more developed flavors without the obvious fruitiness and simple flavors that can plague some Dolcetto d’Alba.

While certainly not as brawny and serious as some of those wines from the oldest vines in Dogliani further south, you’ll certainly find this a lot more nuanced and complex than just about any other Dolcetto we see grown in the Langhe- a dark, layered wine rich with fig, cherry liqueur, mulberry, bitter chocolate and smoky mineral notes on a compact, juicy frame that finishes with an almond-y snap. It’s the perfect red to serve, with a slight chill, in the backyard with burgers, a platter of smoked meats and whatnot, but is equally at home with more serious fare like red-sauced pastas, poached veal in tuna sauce, wild mushrooms or even a steak.

Serious wine in an unserious vein.