That things are going quite well in the Langa, despite the last years, it is clear: new cellars are being built, more and more innovative machinery is being purchased, new groups of producers are emerging, but above all the good names are reconfirmed. And this certainly applies to Matteo Alario and his company: six hectares of vineyards, cared for with extreme punctiliousness, on the hills of Diano d’Alba and a well-equipped cellar to produce no more than 25,000 bottles a year. From theory to facts. Cota Fiore is confirmed as one of the best Dolcetti di Diano on the market: purple, intense, brilliant, long, vinous, fruity; despite the vinification in steel, it has elegant vanilla notes. Even Montagrillo, from more clayey and less windy soils, consequently a bit harder and dry, expresses itself at similar levels, with good panache, balanced and with excellent nose / mouth correspondence: made precisely to deny those who support “Dolcetto it doesn’t last. ” Barbera has a captivating drinkability, with intensely violet colors and hints of red fruit to accompany a velvety, vanilla-flavored taste, with a pleasant liveliness of the acid component: a fine example of careful use of the barrique. Nebbiolo also confirms the good level of the cellar: color between ruby and garnet, it presents an intensity that anticipates the concentration of aromas (cooked fruit and rhubarb) and the good structure of the taste sensations, with an exemplary balance between softness and astringency. All that remains is to wait for the next release Barolo: if the results are similar to those described so far, the new vineyard in Verduno will convince even the most skeptical.
