"Nils Gustaf Lindgren" > skrev i melding
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>
> Dolcetto in the hands of good producers is seriously coming into its own -
> had one from Giacomo Voerzio, well worth the EU 10, but came to be a bit
> overshadowed by the following 12 (!) Barolos - no notes taken, as I was
> cooking ...
>
The Sandrone was in the vicinity of 22EUR here in Norway which would be
about 17EUR in Sweden, I think. The expensivest we had were Pontet Canet and
Petit-Figeac but this Dolcetto was no mean contender.
A