The Borolis are a Piedmontese family who have been in business in the region – first in textiles, and now in winegrowing – since 1831. Boroli is comprised of two estates: Cascina Bompe, in a small village just outside of Alba with its own winery and La Brunella in the heart of Barolo in Castiglione Falletto. In addition to the vineyards above, the property includes Villero and Borgata Cerequio both considered two of the Langhe's great cru vineyards. Each vineyard has a particular terrior — La Brunella has a mostly mediumloamy chalk soil with sand veins, and east to south, southwesterly and west exposures. The Villero exposition is south-southwest and the soil is a moisture-retaining mix of marl, clay and silt. Borgata Cerequio faces south and southeast on limestone and sand soil, at an altitude of 900 feet above sea level. The estate's director is the winemaker Enzo Alluvione, who is assisted by his son Daniele in the vineyards. The estate's consultant is the noted winemaker Beppe Caviola who was chosen a Gambero Rosso's Winemaker of the Year in 2002.
This Dolcetto is absolutely unoaked so that the fresh and vibrant blackberry flavors come through. The bouquet displays sweet fruity aromas such as violet, wild cherry and blackberry. This wine offers a harmonious and complex balance of tannins and good acidity, followed by a long appealing finish with typical hints of almond. It is ready for drinking but it can be kept in the cellar for a few years.
As Dolcetto is low in natural acidity, it tends to lack that zip that accompanies Barbera and thus doesn’t quite pair as well with fatty or highly textured dishes. The wine is not intended to pair with fine or elegant cuisine. It’s advantage, however, is in its ability to pair well with more rustic, everyday dishes such as burgers, sausages, pizza, and roasted chicken and appetizers and hors d’oeuvres such as antipasto or a pasta dish with a creamy tomato sauce. Deli sandwiches of nearly any composition work very well with Dolcetto. And for those looking for a different style of wine to pair with chorizo, Dolcetto will work well. You can even pair the wine with mild fish or shellfish. Halibut, salmon, scallops, trout and even shrimp, if prepared in a mild tomato based sauce, accented with a little pancetta, sausage or ham, works delightfully. Add some olives and sautéed onions and you have yourself quite a tasty pairing. And don’t shy away from enjoying a glass by itself.
Finally, if you’re looking to pair with cheeses, try Mozzarella, ricotta, Brie, Fontina, Gouda or Taleggio.