A severe deep freeze, besides destroying lives, decimated vines in France’s western Loire Valley. After such a fearsome fright—no vines, no wines!—frost resistant grapes were favored for cultivation, like, for example, the Melon de Bourgogne. Three hundred years later, it provides us Muscadet, one of France’s classic dry whites.
We very much prize it for being:

VERY DRY

UNOAKED

LIGHT (and incredibly refreshing) maybe because…

Only 11.5% alcohol!

EXTREME VALUE

Simply MOUTHWATERING

OK - what we have here is the same grape in three different languages. Don’t blame Berlitz. Blame history, and, geography for good measure.  Two “provinces” compose Italy’s most northern region, Trentino Alto-Adige. In the upper part, Alto Adige, bordered by Austria and historically controlled by powerful Austrian and the like ruling enterprises, German signs and language still predominate.

So, like a road sign in Alto Adige, Josef Hofstatter uses both the German and Italian to label his wine.
 

The German WEISSBURGUNDER grape=the Italian PINOT BIANCO grape:

“Weiss”  (white) + “Burgunder” (of Burgundy)= “Pinot” (Burgundy’s famous grape family) + “Bianco” (white)

If Napoleon had his way, Hofstatter would probably have to include the French name, PINOT BLANC, on the label.

Weissburgunder/Pinot Bianco/Pinot Blanc is a genetic mutation of prolific big daddy, Pinot Noir, otherwise known as Spatburgunder and Blauburgunder in Germanand Austrian. Alas, that’s a discussion for another day---before the Rapture with any luck.
All you have to remember from all this etymological chatter : the wine is drop-dead gorgeous. It's a creamy, full-bodied gustatory delight that you should get a hold of as soon as humanly possible! We can help you with that.

Living the Dolcetto Vita merely requires…good, honest, delicious Dolcetto wine. Such a Dolcetto transforms the simplest into the finest, the modest into unexpected indulgence.
Dolcetto comes from Piedmont, Italy. It ripens before Nebbiolo (the grand grape of Barbaresco and Barolo). So, it’s harvested early and ready to consume sooner. It’s the wine  more likely found on the typical Piedmontese table—and with good reason.
Done right, like the spot on FONTANAFREDDA DOLCETTO BRICCOTONDO, it’s flavor-pure, light-medium in body, agreeably vivacious, and altogether, wonderfully versatile.

No fat, no oak, no liquid candy here.

Considering that one of FONTANAFREDDA’s owners is also a partner in EATALY, is it such a surprise that this Dolcetto is such a perfect food partner?