Dolcetto: The best tips for lovers of this unique grape variety
Dolcetto is a traditional grape variety from Piedmont, known for its fruity aromas and pleasant drinkability. This early-ripening grape variety thrives particularly well in cooler regions where other grape varieties such as Nebbiolo and Barbera struggle to reach maturity.
Despite its name, which means ‘little sweet one’, Dolcetto wines are usually dry red wines with moderate alcohol content and soft tannins.
Dolcetto nero is an important wine variety in Piedmont and one of the most important indigenous red grape varieties in this region.
Introduction to the grape variety
The Dolcetto grape variety is one of Italy's best-known and most popular red grape varieties, especially in Piedmont. The name ‘Dolcetto’ means ‘little sweet one’ and refers to the sweet grapes of this variety. The Dolcetto vine is an indigenous grape variety of Piedmont and is grown almost exclusively in this region. It is characterised by its early ripening and thrives particularly well in cooler locations. These characteristics make Dolcetto a versatile grape variety that produces excellent results in the hilly vineyards of Piedmont. The grapes ripen evenly and develop intense aromas that give the wines their distinctive character.
Origin and cultivation
The Dolcetto grape is mainly found in north-western Italy, particularly in the Piedmont region, where it plays an important role in the hills around Alba. The most important growing areas are the provinces of Cuneo and Asti, where the grape variety is used in various DOC and DOCG wines such as Dolcetto d'Alba, Dolcetto di Dogliani and Dolcetto d'Ovada. The vines thrive on calcareous soils in hilly areas and benefit from a temperate climate that allows the grapes to ripen evenly.
There are various theories about the origin of the Dolcetto grape variety. Some sources suggest that the vine originated in France and was introduced to Italy in the 11th century, while others locate its origin in southern Piedmont.
Vinification and character
Dolcetto wines are usually drunk young to preserve their fresh fruit aromas. Vinification usually takes place in stainless steel tanks to emphasise the primary aromas. A crucial process in this is fermentation, during which the carefully selected grapes are fermented in controlled stainless steel tanks.
This process plays an important role in winemaking, as fermentation influences both the taste and quality of the wine. Precise temperature control and gentle handling of the grapes are essential. However, some winemakers also rely on ageing in wooden barrels to give the wine additional complexity. The wines are characterised by a deep red colour, moderate acidity and soft tannins.
Aromas and taste
Dolcetto wines present intense aromas of dark fruits such as black cherries, blackberries and plums. Dolcetto berries are ripe and aromatic, which has a positive effect on the taste of the wine. These are complemented by notes of liquorice, almonds and occasional floral hints such as violets.
On the nose, the wine unfolds aromas of blackberries, blueberries and floral notes. On the palate, the wines are dry, round and harmonious, with a slightly bitter finish reminiscent of almonds. The wine also has aromas of liquorice, which underline its complexity.
Food recommendations
Thanks to their structure and aroma, Dolcetto wines are versatile accompaniments to food. They go well with Italian classics such as pasta with tomato sauce, pizza or antipasti. They also go well with grilled meat, game dishes and medium-aged cheeses. Its moderate acidity and soft tannins make Dolcetto a pleasant everyday wine that can be enjoyed on its own or with a variety of dishes.
Storage and drinking maturity
Dolcetto wines are generally intended for early consumption and should be drunk within two to three years of harvest. However, the ageing potential of these wines varies, and some high-quality examples, especially those aged in wooden barrels, can be stored for up to five years, reaching their best quality between three and five years. The name “Dolcetto” literally means “little sweet one”, but the wine is usually dry and not perceived as sweet on the palate. The optimal serving temperature is 15–18°C to bring out the aromas and structure of the wine at their best.
Varieties and designations
There are different varieties of Dolcetto within Piedmont, which differ in terroir and style. The Dolcetto variety is characterised by its early ripening nature and specific characteristics in the different growing areas. Dolcetto d'Alba is known for its fruitiness and elegance, while Dolcetto di Dogliani is often more powerful and structured. Dolcetto d'Ovada, on the other hand, often displays a pronounced spiciness and depth. All these wines are made from 100% Dolcetto grapes and reflect the diversity of Piedmontese viticulture. In Umbria, Dolcetto is known as Ormeasco.
International distribution
In addition to Italy, Dolcetto is also grown in other countries, including the United States, Australia and New Zealand. The Dolcetto grape is characterised by its low acidity and distinctive flavour, which is the result of specific growing conditions. In California, for example, Dolcetto vines are found in regions such as the Russian River Valley and Mendocino County. The wines from these areas often have similar characteristics to their Italian counterparts, but also incorporate regional characteristics.
Dolcetto d'Alba
Dolcetto d'Alba is one of the best-known and most popular wines made from the Dolcetto grape variety. It originates from the Alba region in Piedmont and is renowned for its high quality and typical character. Dolcetto d'Alba is a red wine made from 100% Dolcetto grapes and bears the Denominazione di Origine Controllata (DOC) designation. This wine captivates with its fruity aromas and elegant structure. It is a perfect accompaniment to many Italian dishes, especially air-dried sausages and cheese. The wines from Alba are characterised by their fruitiness and harmonious balance of acidity and tannins, making them a delight for every wine lover.
Synonyms and confusion
Dolcetto, also known as Dolcetto nero, is known by various names, including Ormeasco in Liguria and Douce Noir in France. However, it is important not to confuse Dolcetto with other grape varieties such as Nebbiolo or Barbera, which are also native to Piedmont but have different characteristics.
Frequently asked questions (FAQ) about Dolcetto wine
What does Dolcetto taste like?
Dolcetto wines are dry, fruity and harmonious, with aromas of dark fruits, liquorice and almonds.
Where do the grapes for Dolcetto grow?
The Dolcetto grape is mainly grown in Piedmont in northern Italy, particularly in the provinces of Cuneo and Asti.
What grape variety is used to make Dolcetto d'Alba?
Dolcetto d'Alba is made from 100% Dolcetto grapes.
Where does Barbera d'Alba come from?
Barbera d'Alba also comes from Piedmont and is produced from Barbera grapes in the Alba area.
What is Dolcetto similar to?
Dolcetto is similar to other fruity red wines such as Beaujolais or young Merlot wines, but differs in its characteristic almond note.
When should I drink Dolcetto?
Dolcetto wines are intended for early consumption and should be drunk within two to three years of harvest.
What type of wine is Dolcetto?
Dolcetto is a dry, fruity red wine with moderate alcohol content and soft tannins, characterised by its versatility and pleasant drinkability.