Dolcetto is one of Piedmont's most popular and appreciated wines, the star of the table par excellence. The wine is obtained from the vine of the same name, an ancient black grape considered indigenous to the Monferrato area of Piedmont, although its origins are uncertain and shared with neighbouring Liguria.
The most suitable area for the production of this vine is lower Piedmont, between Langhe and Monferrato, in the provinces of Cuneo, Alessandria and Asti, preferring calcareous marly soils and hills between 250 and 600 m above sea level. Although its name suggests that it is a sweet wine, Dolcetto is a dry wine.
There are several hypotheses revolving around the origins of this name, the most credited being that it refers to the sweetness of the pulp of the grape (of the grape, not the wine), so much so that it is very often consumed as a table grape. Other hypotheses link the meaning of the name to the softness of this wine, decidedly less acidic and tannic than other Piedmontese wines such as Barbera and Nebbiolo (but still a dry wine!). Dolcetto is in fact a generally very fruity, soft and drinkable wine, with moderate acidity and tannin, and for this reason considered one of the Piedmontese people's favourite meal wines, precisely because of its great dynamism in pairing.
There are many wines produced with Dolcetto in Piedmont, both on its own and as a blend with other grapes. Dolcetto-based denominations of origin include:
- Dolcetto d'Alba DOC;
- Dolcetto d'Acqui DOC;
- Dolcetto d'Asti DOC;
- Dolcetto di Ovada DOC;
- Barbera del Monferrato DOC;
- Colli Tortonesi DOC;
- Tigullio-Portofino Gulf (Portofino DOC)
- Dolcetto di Diano d'Alba DOCG;
- Dolcetto di Dogliani (Dogliani DOCG);
- Dolcetto di Ovada Superiore (Ovada DOCG). In general, wines made from Dolcetto grapes have an intense ruby red colour with purple hues. The nose is vinous, with intense fruity and floral aromas of cherries, blackberries, plums, cyclamens and violets. The palate has great drinkability, freshness and delicate tannins, medium structure and moderate alcohol content. The characteristics may vary depending on the area of production and the type of vinification.
For example, Dolcetto D'Alba DOC is perhaps the most common and widespread type of Dolcetto wine, produced in the municipality of Alba in the province of Cuneo and very often alongside the production of the great Barolo and Barbaresco. Here Dolcetto stands out for its fruitiness and concentration, with notes of cocoa and almond, and is at its best within three years of release. Dolcetto di Diano D'Alba DOCG or Dolcetto di Diano D'Alba superiore DOCG can only come from one of the 75 approved Cru in Diano D'Alba near Serralunga, in the province of Cuneo. It is aged for a minimum of 10 months for the Superiore version. Dogliani DOCG or Dogliani Superiore DOCG is the highest expression of Dolcetto's potential. It is aged for a minimum of 12 months for the Superiore version, and is characterised by a greater complexity of aromas, a more harmonious taste and a greater capacity to age.
