Dolcetto is an early ripening grape indigenous to Piedmont that is planted in the cooler portions of Barolo and Barbaresco estates and, along with Barbera, is the grape used to make easygoing and affordable everyday drinkers. Don’t mistake affordable for simple, however; the best Dolcetti have complexity and are some of the best values in wine. With similar though darker fruited flavors to those of noble Nebbiolo, the structure of Dolcetto is entirely different: more bitter, but less tannic and acidic. The Di Gresy family have been growing grapes on the property since 1797 but Alberto Di Gresy was the first to make and bottle wine from the estate in 1973. Now his children Allesandro and Ludovica are in charge. Monte Aribaldo is the highest vineyard of the state, at 1200 feet, which helps to retain more of its precious acidity. Dark fruited and spicy even with no use of oak and with a distinct fresh almond, cherry-liqueur note this will be a perfect companion, as one would expect, with Northern Italian cuisine but it will augment any intensely flavored meat dish.