But how much satisfaction can a good traditional Dolcetto give. Barolo is good, that's for sure. Barbera is intriguing, no doubt about it. But if the farmers of the Langa have always put a bottle of Dolcetto on the table for their lunches and dinners, there must be a reason. This is, in fact, the easiest wine to pair with any menu. With the right body and freshness. But no edges. Without excess. This Dolcetto proposed by Franco Boasso is no exception. It is made from grapes harvested in the company vineyards and processed within a few hours of harvesting. Soft crushing and maceration for 10 days interspersed with several pumpings to promote the extraction of colour and tannins. Then, after racking and malolactic conversion, the wine is left in steel for at least 6 months before bottling. The result is a fresh, ready-to-drink red. Lively in colour and characterized by a broad bouquet of aromas that play on notes of red fruit and must. In the mouth it is elegant and harmonious. Perfect companion for many preparations, from savoury first courses to Sunday roasts, served with baked potatoes. Always good.