Dolcetto grape variety

A classic Dolcetto impresses with its intense, deep purple colour. On the nose and palate, you will primarily encounter fruity notes of black cherries, blackberries and plums. What makes it special, however, is its characteristic finish: a hint of bitter almond or liquorice on the finish is absolutely typical and gives it its unmistakable identity.

The name Dolcetto is derived from the Piedmontese word for "little sweet one". However, this does not refer to the sugar content of the wine, but to the berries on the vine: compared to Nebbiolo or Barbera, the grapes have very little acidity and therefore taste particularly sweet and pleasant when sipped straight from the vineyard.

This is where Dolcetto shows its true colours: in contrast to Barbera, it has very little acidity, but has a very distinctive tannin structure (tannins). However, these tannins are usually soft and velvety, provided the wine is well made. This makes it a very "drinkable" yet structured red wine.

The home of Dolcetto is Piedmont in north-west Italy. The appellations (growing regions) of Dogliani, Dolcetto d'Alba and Dolcetto di Diano d'Alba are particularly noteworthy. While in Alba it often grows on the less exposed sites (as the best sites are reserved for Nebbiolo), in Dogliani it is the undisputed star and achieves its greatest complexity there.

Dolcetto is an early-ripening variety. It loves calcareous marl soils and white clay soils. As it ripens earlier than Nebbiolo, winegrowers like to plant it in somewhat cooler locations or at higher altitudes, where it can still fully ripen. The terroir ensures that the Dolcetto retains its fresh fruit and does not become too alcoholic.

Dolcetto is a real all-rounder at the table. Its mild acidity makes it an excellent accompaniment to antipasti, air-dried salami or vitello tonnato. It is also unbeatable with a classic pizza or pasta with meat sauces (ragù). My insider tip: try Dolcetto with regional cheeses such as Castelmagno.

That's the classic question! Remember the "rule of opposites": Barbera has a lot of acidity and little tannin. Dolcetto has little acidity and noticeable tannin. While Barbera tends to be tangy and fresh, Dolcetto is softer, rounder and a little "furrier" on the palate (in a positive, structured sense).

While Nebbiolo (Barolo/Barbaresco) impresses with its light colour, extreme tannins and aromas of tar and roses, Dolcetto is the intensely coloured, fruity counterpart. A Dolcetto is "less complicated" and ready to drink more quickly, while Nebbiolo often needs years of rest.