Region: Diano d'Alba DOCG, Piedmont, Italy
Grapes: 100% Dolcetto
Body: Medium
Tasting notes: Blackberry, black cherry, black plum, crushed violets, clove, black pepper, star anise, dried herbs, leather, roasted almond, bitter almond finish
Pairing: Pizza, red sauce pasta, roasted meats, aged cheeses
The Castella family has farmed these hillside vineyards since the early 1900s, and third-generation oenologist Renzo began bottling under his own label in 2001. His 7–8 hectares straddle the border between Diano d'Alba — one of only seven villages granted Italy's DOCG status specifically for Dolcetto — and Serralunga, one of Barolo's most prestigious communes. A rare limestone vein creeps over from Barolo into Renzo's parcels, creating a micro-terroir found essentially nowhere else in Diano. Farmed organically, vinified traditionally with zero oak (stainless steel, ~5–6 days maceration, unfined, unfiltered), and bottled by the cycles of the moon just like his grandfather did. The Sorì della Rivolia is pure Dolcetto expression: waves of black plum, crushed violets, and blackberry framed by savory dried herbs, black pepper, and that signature bitter-almond finish. There's a reason sommeliers everywhere are hoarding this — Grand Cru–equivalent terroir that still costs less than it should.
Grapes: 100% Dolcetto
Body: Medium
Tasting notes: Blackberry, black cherry, black plum, crushed violets, clove, black pepper, star anise, dried herbs, leather, roasted almond, bitter almond finish
Pairing: Pizza, red sauce pasta, roasted meats, aged cheeses
The Castella family has farmed these hillside vineyards since the early 1900s, and third-generation oenologist Renzo began bottling under his own label in 2001. His 7–8 hectares straddle the border between Diano d'Alba — one of only seven villages granted Italy's DOCG status specifically for Dolcetto — and Serralunga, one of Barolo's most prestigious communes. A rare limestone vein creeps over from Barolo into Renzo's parcels, creating a micro-terroir found essentially nowhere else in Diano. Farmed organically, vinified traditionally with zero oak (stainless steel, ~5–6 days maceration, unfined, unfiltered), and bottled by the cycles of the moon just like his grandfather did. The Sorì della Rivolia is pure Dolcetto expression: waves of black plum, crushed violets, and blackberry framed by savory dried herbs, black pepper, and that signature bitter-almond finish. There's a reason sommeliers everywhere are hoarding this — Grand Cru–equivalent terroir that still costs less than it should.
Region: Diano d'Alba DOCG, Piedmont, Italy
Grapes: 100% Dolcetto
Body: Medium
Tasting notes: Blackberry, black cherry, black plum, crushed violets, clove, black pepper, star anise, dried herbs, leather, roasted almond, bitter almond finish
Pairing: Pizza, red sauce pasta, roasted meats, aged cheeses
The Castella family has farmed these hillside vineyards since the early 1900s, and third-generation oenologist Renzo began bottling under his own label in 2001. His 7–8 hectares straddle the border between Diano d'Alba — one of only seven villages granted Italy's DOCG status specifically for Dolcetto — and Serralunga, one of Barolo's most prestigious communes. A rare limestone vein creeps over from Barolo into Renzo's parcels, creating a micro-terroir found essentially nowhere else in Diano. Farmed organically, vinified traditionally with zero oak (stainless steel, ~5–6 days maceration, unfined, unfiltered), and bottled by the cycles of the moon just like his grandfather did. The Sorì della Rivolia is pure Dolcetto expression: waves of black plum, crushed violets, and blackberry framed by savory dried herbs, black pepper, and that signature bitter-almond finish. There's a reason sommeliers everywhere are hoarding this — Grand Cru–equivalent terroir that still costs less than it should.
Grapes: 100% Dolcetto
Body: Medium
Tasting notes: Blackberry, black cherry, black plum, crushed violets, clove, black pepper, star anise, dried herbs, leather, roasted almond, bitter almond finish
Pairing: Pizza, red sauce pasta, roasted meats, aged cheeses
The Castella family has farmed these hillside vineyards since the early 1900s, and third-generation oenologist Renzo began bottling under his own label in 2001. His 7–8 hectares straddle the border between Diano d'Alba — one of only seven villages granted Italy's DOCG status specifically for Dolcetto — and Serralunga, one of Barolo's most prestigious communes. A rare limestone vein creeps over from Barolo into Renzo's parcels, creating a micro-terroir found essentially nowhere else in Diano. Farmed organically, vinified traditionally with zero oak (stainless steel, ~5–6 days maceration, unfined, unfiltered), and bottled by the cycles of the moon just like his grandfather did. The Sorì della Rivolia is pure Dolcetto expression: waves of black plum, crushed violets, and blackberry framed by savory dried herbs, black pepper, and that signature bitter-almond finish. There's a reason sommeliers everywhere are hoarding this — Grand Cru–equivalent terroir that still costs less than it should.
What is natural wine?
Natural wine is wine made with minimal intervention from the winemaker, using organically or biodynamically grown grapes and without the addition of chemicals or additives such as sulfites. The result is a wine that is unique, expressive, and often has a more complex and nuanced flavor profile than conventional wines. Natural wine is also often associated with sustainable and ethical farming practices, making it a popular choice for those interested in environmentally friendly and socially responsible products.