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2022 Dolcetto di Diano d’Alba “Sörì Cristina”
Il Palazzotto
When we talk about the great crus of Piedmont, we often refer to Bussia, Vigna Rionda, and Ravera, among others. But while these esteemed Barolo terroirs are all wonderfully suited to the Nebbiolo grape, what about the great sites for Dolcetto, Piedmont’s most unabashedly delicious and festive grape? North of Barolo, the little hilltop village of Diano d’Alba is known for producing Dolcetti that are among the region’s most perfumed and fruit-driven reds. Here, fourth-generation Paolo Olivero farms five hectares of vines and six of hazelnut trees, and the lion’s share of his small wine production is dedicated to Dolcetto. This bottling, the Sörì Cristina, comes from a vineyard rich in limestone that sits at relatively high elevation, and the result is delightfully supple, elegant, and refreshing. With its notes of ripe and succulent blackberries, dried cherries, and a hint of herbs, this might be the ultimate rosso for roast chicken.
—Tom Wolf
Wine Type: | red |
Vintage: | 2022 |
Bottle Size: | 750mL |
Blend: | Dolcetto |
Appellation: | Dolcetto di Diano d’Alba |
Country: | Italy |
Region: | Piedmont |
Producer: | Il Palazzotto |
Winemaker: | Paolo Olivero |
Vineyard: | Planted in 1985, 1.5 ha |
Soil: | Limestone |
Aging: | Wine ages in stainless steel tank until August or September of year following vintage |
Farming: | Sustainable |
Alcohol: | 13.5% |
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About The Producer
Il Palazzotto
About The Region
Piedmont
Kermit’s love affair with the great reds of Piemonte dates back to the early days of his career: the very first container he imported from Italy, in fact, featured legendary 1971 and 1974 Barolos from Vietti and Aldo Conterno. Regular visits since then have seen our portfolio grow to now twelve Piemontesi estates, with a strong focus on the rolling hills of the Langhe.
Nebbiolo rules these majestic, vine-covered marl slopes, giving Italy’s most mystifyingly complex, nuanced, and age-worthy reds. When crafted via traditional production methods—long macerations and extensive aging in enormous oak botti—the powerful, yet incredibly refined Barolos and Barbarescos provide haunting aromatics of tar, raspberry, incense, tea, roses, and more. At times austere in their youth but well worth the wait, they pair beautifully with the hearty local cuisine starring veal in many forms, braised beef, pastas like tajarin and agnolotti, and of course, Alba’s famous white truffles.
Surrounded by mountains on three sides, Piemonte’s climate is continental, with baking hot summers and cold winters. Nebbiolo is only part of the story here: juicy, fruity Barberas and Dolcettos represent the bread and butter throughout the region, and other native grapes like Freisa, Croatina, and the white Arneis are also noteworthy. Value abounds in the Monferrato, while Alto Piemonte also has its share of thrills to provide.
Every corner of Piemonte is rich with tradition, especially when wine is concerned. It’s no wonder we have been singing the region’s praises for over forty years.
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Kermit once said...

Kermit once said...
For the wines that I buy I insist that the winemaker leave them whole, intact. I go into the cellars now and select specific barrels or cuvées, and I request that they be bottled without stripping them with filters or other devices. This means that many of our wines will arrive with a smudge of sediment and will throw a more important deposit as time goes by, It also means the wine will taste better.
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