For more than three generations the Tacchino family has produced superb fresh and vibrant wines in Castelletto d'Orba in Monferrato, Piedmont. This is perfect wine country as the hills provide a natural amphitheatre which protects the vineyards from the northerly winds.

Today, brother and sister duo Alessio and Romina run the Tacchino estate, with Bob the German Shephard close at their heels. While Alessio remains close to his vines, it is Romina who welcomes visitors and visits markets. A tasting with Romina is always inspiring and special; her enthusiasm for the wine of Piemonte is infectious. Having worked with Bancroft since 2004, she feels firmly part of our family, too.

Alessio and Romina balance a respect for tradition with modern winemaking methods and a rigorous attention to detail to produce a range of wines of outstanding elegance and purity. Tacchino's vines are spread over 25 hectares, about half of which benefit from a south/south-easterly aspect.

Great care is taken in the vineyards, explains Romina, ‘you can only make good wines with good soil’, after all. While they very much remain a small family affair, the Tacchinos understand the value of expertise and have worked for many years with a consultant oenologist who has helped to ensure the quality across the range.

Piedmont, located in northwest Italy at the foothills of the Alps, is one of the country’s most prestigious and renowned wine regions. Known for its rolling hills, diverse microclimates, and rich soils, Piedmont offers ideal conditions for growing some of Italy’s most celebrated grape varieties. The region experiences a continental climate with cold winters and warm summers, moderated by the nearby Alps and the Tanaro River, which helps reduce frost risk and provides humidity essential for certain grape-growing practices.

Piedmont’s key grape varietals include Nebbiolo, Barbera, and Dolcetto for reds, and Moscato Bianco and Cortese for whites. Nebbiolo, the star grape, is famous for producing powerful and complex wines such as Barolo and Barbaresco, characterised by firm tannins, high acidity, and aromas of cherry, tar, and roses. Barbera offers softer, fruit-forward wines with vibrant acidity, while Dolcetto is known for its approachable, juicy style. Moscato Bianco, used in the production of the sparkling Asti, provides aromatic, sweet wines, and Cortese is the grape behind the crisp, floral Gavi wines.

Viticultural challenges in Piedmont include late spring frosts, which can damage young buds, and the risk of hail, especially during summer storms. The region’s steep vineyard slopes also make mechanisation difficult, necessitating labour-intensive cultivation. Despite these challenges, Piedmont continues to produce world-class wines prized for their elegance and ageing potential.

Dolcetto is a native Italian red grape variety predominantly grown in the Piedmont region of northwestern Italy. Despite its name meaning "little sweet one," Dolcetto produces dry wines known for their soft tannins, deep colour, and vibrant fruit character. It is typically consumed young but can also deliver more structured, age-worthy examples from top vineyard sites.

The key areas for Dolcetto cultivation include Dogliani, Dolcetto d’Alba, and Dolcetto d’Asti, each producing wines with subtle stylistic differences. Dogliani, in particular, is often considered the highest expression of the grape, yielding wines with greater depth and complexity.

Aromatically, Dolcetto is characterised by ripe red and black fruit notes, such as cherry, plum, and blackberry, often accompanied by hints of violets, almonds, liquorice, and a touch of spice. The palate is usually dry with moderate acidity and smooth tannins, making it approachable and food-friendly, especially with Italian cuisine.

Viticulturally, Dolcetto ripens early, which is advantageous in cooler climates, but it can be sensitive to poor weather at flowering and is prone to low yields. It also requires careful vineyard management to avoid overly green or bitter tannins. While not as internationally known as Barbera or Nebbiolo, Dolcetto remains an important part of Piedmont’s winemaking tradition.