Dolcetto

Cultivated in the Monferrato since the end of the first millennium, Dolcetto is believed to have originated specifically in the areas of Acqui and Alessandria. While the vine has migrated beyond Italy, the majority of plantings remain concentrated in central Piedmont, spilling into the Alpine and Appennine slopes of Liguria. Its most suitable microclimates are confined to the seven D.O.C. zones of Acqui, Alba, Asti, Diano d’Alba, Dogliani, Ovada and Langhe Monregalesi.

Highly sensitive to soil and climate conditions, Dolcetto is the earliest of Piedmont’s three primary red varieties to ripen, typically reaching harvest two weeks before Barbera and four before Nebbiolo. In less than optimum conditions, the vine tends to drop fruit before it is fully ripe, and is also susceptible to fungus diseases. The leaves are small and pentagonal, usually with five lobes, and the long, conical bunches support small, deep blue-violet berries of moderate tannin content. The density of their color is such that little skin contact is required during fermentation to yield a highly colored wine.

The name Dolcetto, “little sweet one,” reflects the intensely fruity character of the grape itself, and the best examples of the wine (which is dry) are dominated by bright, vibrant, jammy flavors with notes of quince and almonds finishing on a slightly bitter note. Also grown, though not in very great quantity, in Australia, California and France.

Alternate Names: Ormeasco, Dolsin Noir, Douce Noir, Charbono