Teo Costa Langhe Dolcetto "Trifulot" 2023

Teo Costa Langhe Dolcetto “Trifulot” 2023 is a vibrant, fruit‑forward red that captures the everyday soul of Piedmont. Crafted from 100% Dolcetto, it’s designed for pure drinking pleasure—juicy, approachable, and deeply rooted in its Langhe origins. Named “Trifulot” (little truffle), it nods to the region’s famed truffle culture and the classic wines that have long accompanied those prized delicacies.

Tasting Notes
In the glass, this Dolcetto shows an intense ruby-purple hue, typical of young Langhe wines, with bright reflections at the rim. The nose is expressive and generous, offering notes of crunchy black cherry, ripe plum, and wild berries, layered with hints of violet, almond, and a faint whisper of spice and licorice. On the palate, “Trifulot” is dry, medium-bodied and charmingly supple, with soft tannins and a refreshing backbone of acidity that keeps the fruit lively. Flavors of dark cherry, blackberry and red plum are supported by a subtle bitter-almond finish that is classic for Dolcetto and wonderfully moreish. This is a wine meant to be enjoyed young for its freshness and energy, ideally within 3–5 years of the vintage, although it has enough structure to hold nicely for a bit longer under good cellaring conditions.

Production
The grapes for Teo Costa Langhe Dolcetto “Trifulot” come from carefully selected vineyards in the rolling hills of the Langhe in Piemonte, where clay- and limestone-rich soils, good drainage, and significant day-night temperature swings help preserve aromatics and freshness. The fruit is typically harvested by hand to ensure only healthy, ripe bunches make it to the winery. After a gentle crushing, the must undergoes a temperature-controlled fermentation in stainless steel to capture Dolcetto’s pure fruit character and avoid excessive extraction. Maceration on the skins is usually relatively short to keep the tannins fine and approachable, and the wine is then aged briefly—primarily in stainless steel or neutral vessels—before bottling, preserving its youthful vibrancy and varietal expression.

Food & Serving
“Trifulot” is a natural partner for classic Italian comfort foods and simple, ingredient-driven cooking. It pairs beautifully with antipasti, salumi, mushroom dishes, pizza, tomato-based pastas, grilled sausages, and medium-aged cheeses; it also shines alongside risotto with mushrooms or truffle, and roasted white meats. Serve at around 16–18°C (60–64°F) to highlight its fruit and freshness—slightly cooler than room temperature. Decanting is not essential, but a brief 15–20 minutes in a carafe can help the aromatics open up if you’re enjoying it in its first year or two.

Producer
Teo Costa is a family-run producer based in Piemonte, dedicated to expressing the character of local grapes like Dolcetto, Barbera and Nebbiolo through honest, terroir-driven wines. Over the years, the estate has built a reputation for reliability and value, championing everyday Piedmontese wines that still carry a strong sense of place. With deep roots in the region and long-standing relationships with growers, Teo Costa combines traditional know-how with careful, modern cellar practices. Their wines, including the “Trifulot” bottling, are appreciated locally and abroad for their consistency, authenticity, and their ability to translate the Langhe’s landscape and food culture into the glass.

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