A serious (but not too serious) rosato from the queen of Dogliani, Nicoletta Boca (with maybe the best label in the game right now.) Produced from a saignee of Dolcetto (with a small amount of Gewurztraminer), it pours a deep, glowing magenta and is full of spice-drenched, plump, plummy, fruit, with enough structure and signature San Fereolo verve for the dinner table.