The visual impact is a beautiful very bright purple red in the glass. The nose offers juicy red fruit notes, typical of Dolcetto, including red cherry. The palate is nicely balanced among tannins, acidity and alcohol, so that the wine is pleasantly sapid. The aftertaste, slightly bitter, is reminiscent of almonds, which is also very typical characteristic of this variety. Dolcetto is one of the most important wines for the Pelissero winery as the microclimate of Treiso and its soil provide a wine with good tannic, sweet texture. The result is a balance between structure and smoothness.

The name for this wine is derived from the old owner, a lady from Monferrato, who laboriously and diligently worked the lands of Treiso. Whilst there is no shortage of exceptional wine makers in Barbaresco, Pelissero is one of Decanter Magazine's, top ten producers of Barolo & Barbaresco. He is an unashamed modernist and showman, but also incredibly hardworking. For Decanter's, Stephen Brook, Pelissero's opulent reds are amongst the best due to his balanced approach towards an international outlook whilst remaining rooted in tradition and culture of Treiso. At Black Market we are sure you will agree with Stephen and find a new favourite in Pelissero's Dolcetto 'd'Alba' DOC Munfrina.

Made 100% from the native Italian grape variety Dolcetto, sourced from predominantly calcareous soil, the result of which is a wine with great complexity. The grapes were sourced from the Augenta vineyard, that surrounds the winery, located in Ferrere a village of Treiso. The vineyard’s name ‘Augenta’ derives from Latin ‘Augere’ meanings ‘augment’(i.e. to make greater in size, extent or quantity), which suggests that the vines cultivated here have always been superior quality than average. The Augenta vineyard has a southernly exposure, at an altitude between 300-400m. The grapes for this vintage were sourced from vines dating back to the late '70's and produce low yields, offering fruit with excellent concentrated flavour. Whilst the favourable climate conditions in 2015 allowed the fruit to exalt fantastic tannic sweetness, producing a wine with great harmony.

In the winery the complexity provided by exposure to the calcareous soils leads to the wine needing greater attention than the atypical winemaking for Dolcetto grapes. So, winemakers give it a maceration of 10/12 days in temperature-controlled cask and cold decantation in stainless steel. Finally, the ageing lasts around 6/7 months in oak barrels to harmonize the strong tannins given by the soil. Before going out on the market, the wine needs 2 more months ageing in the bottle.