Americo Principiano founded his domaine in the 1950s, and made humble, traditional and easy drinking Dolcetto. His son Ferdinando took over in the 1990s and quickly fell in with the wrong crowd, winemakers of the era who tried to bulk up their wines with too much oak, trying to chase scores. After a few years of this, he changed his mind. Recalling the lighter style wines his father made, he created the Dosset, the local Piemontese name for Dolcetto. Through the late 1990s and 2000s, he moved to Organic and then fully biodynamic farming, and picks grapes for this wine early to make a bright, refreshing, chillable red that’s only 11% alcohol. Aromas of cranberries and tart cherry, Italian seasoning herbs, fennel, lavender, and white pepper. Practically soothing on the palate with pure and crisp cherry, black soil, and tarragon. As light and bright as the Dosset is, there are some tannins that build nicely on the finish to remind us that this Dolcetto deserves a meal to stand beside. Mushroom pizza and pasta are easy choices, but not the only ones for such a versatile wine.