From: Langhe, Piedmont, Italy
Varietal: Dolcetto, Freisa, Sangiovese, Barbera, Neretta
Taste: This wine greets you with a fragrant bouquet of strawberries and raspberries, with these vibrant red fruit aromas becoming more pronounced as the wine breathes. On the palate, it showcases well-integrated tannins and a low alcohol volume, delivering a savory, classic, balanced, and elegant style.
Pairing: Its well-integrated tannins and low alcohol volume make it a versatile companion to food. Consider pairing it with a hearty mushroom risotto or a classic Margherita pizza, where the wine's red fruit notes complement the earthy mushrooms and the rich tomato sauce. It also works well with grilled vegetables and various cured meats, enhancing their flavors without overpowering them. Serve it with a simple roast chicken or a fresh, tangy goat cheese plate, allowing the wine's elegance to shine through.
Piadina
Recipe from Charles and Michele Scicolone
Adapted by Amanda Hesser
About: Italy's Piedmont region, blanketed by steep hills and misty valleys, has been an eternal source of inspiration for the winemaking world. Here, in the western outskirts of the Carru area of Langhe, lies Poderi Cellario, a family-owned vineyard passionately carrying forward the legacy of the Piedmontese winemaking tradition.
At the heart of Poderi Cellario are the third-generation winemakers Fausto and Cinzia Cellario. What started as a modest family affair in 1971 has expanded into a thriving vineyard supported by a team of young enthusiasts, Fausto's grandmother, Mariuccia, and Cinzia's father, Tonio, an old-fashioned winemaker and ambassador of Pet Nat wines.
The Cellario family believes in the power of locality. Fiercely advocating for indigenous Piedmontese grape varieties, they infuse local wisdom and traditions into every vineyard task and cellar practice. Their vineyard holdings encompass 30 hectares spread across five distinct sites in the southern Langhe, with a particular emphasis on their prestigious land in Dogliani, recognized for being Dolcetto specialists. They have passionately embraced organic farming practices, and all fermentations occur with indigenous yeasts.
