This wine is all about fun and good cheer. "Every day that you drink Dolcetto is a good day," says Isidoro Vaira. The organic 2022 Dolcetto d'Alba Coste & Fossati reveals rich, dark fruit with a pronounced sweet side. There is soft cherry, blackberry and crème de cassis. The wine is quite plump and juicy in character, setting it up for pairing with wood-oven pizza.

The organic G.D. Vajra 2021 Dolcetto d'Alba Coste & Fossati offers raw, punchy flavors with big intensity and loads of soft dark fruit. There is a wild factor to this wine that you always get with the best expressions of this much-beloved grape. A warming climate has actually helped Dolcetto, as this variety does very well during the warm summer season. An older demographic appreciated Dolcetto made without oak, but styles changed and wood barrels were added to the winemaking regime. In recent years, the trend has favored a return to the original Dolcetto, and wood use is today considered too invasive. This is a full and generous wine with dark fruit and hints of natural spiciness on the close.

Intense and well defined, exuding black cherry, black currant, violet, freshly ground black pepper and graphite flavors. Dense and concentrated, with a lingering aftertaste. Drink now through 2025. 650 cases made.??–BS??Region: Italy / Piedmont / Dolcetto d'Alba Select to Add

This is a peppery red, boasting raspberry and black cherry flavors allied with racy acidity. It's tightly wound now, ending with a light astringency. Food, decanting, or a few months bottle age will help. Drink now through 2025. 650 cases made.??–BS??Region: Italy / Piedmont / Dolcetto d'Alba Select to Add

The organic 2019 Dolcetto d'Alba Coste & Fossati is plump and bright with raw cherry and sweet blueberry. This 8,000-bottle production is streamlined and fresh with all sorts of fun fruit flavors to keep your attention. To the palate, the wine is quite simple, but you still have the textural fiber to pair with fried chicken or breaded veal. There is a dusting of black pepper on the close. This is the second time in as many years that the Vajra family has resisted submerging the cap during winemaking for this wine, a tradition they had originally started in 1989.