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Bajjalieh ferments with 75% whole clusters and gentle pumpovers
and an almost saline minerality
lending it a subtle aromatic complexity while remaining impeccably smooth and neutral
Trained at five-star estates (Simon Bize
underscored by a persistent minerality and bright acidity
Lorenzo Accomasso, Dolcetto d'Alba, 2017 GERCOUNT052325 Bajjalieh ferments with 75% wholeDolcetto from a legend of La Morra, made with the same uncompromising patience Lorenzo Accomasso applied to his Barolos. Lorenzo, who died in August 2025 at 91, was among Piemonte's last true hermit traditionalists, working three precious hectares alongside his sister Elena with concrete fermenters, decades old Slavonian botti, and minimal intervention. His Dolcetto receives the kind of attention most producers reserve for their top cuvees, with
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