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Dolcetto (D.O.C.)
DOC wines
- Dolcetto d'Acqui - Dolcetto d'Acqui Superiore
- Dolcetto d'Alba - Dolcetto d'Alba Superiore
- Dolcetto d'Asti - Dolcetto d'Asti Superiore
- Dolcetto delle Langhe Monregalesi - Dolcetto delle Langhe Monregalesi Superiore
- Dolcetto di Diano d'Alba - Dolcetto di Diano d'Alba Superiore
- Dolcetto di Dogliani - Dolcetto di Dogliani Superiore
- Dolcetto di Ovada - Dolcetto di Ovada Superiore
Area of production
The area of production of this wine includes Cuneo, Alessandria and Asti, in Piedmont. Its production is about 7 million bottles every
year. If it is less known than Barolo or Barbaresco, other two wines from Piedmont, it is getting more and more famous for the efforts
of some old producers (Fontanafredda and Cordero di Montezemolo).
In spite of its name it is dry and so the name Dolcetto derives from the very sweet taste of the grapes and from their low acidity. In
Piedmont it is one of the first black grapes to be harvested but the environment conditions don't always consent good results.
D.O.C. status
There are seven D.O.C. wines according to the area of production: Alba, Dogliani, Asti, Diano d'Alba, Acqui, Ovada, and Langhe
Monregalesi. The alcohol level of the "superior" quality must be 0,5° higher than the "normal" one and it must
have a minimum legal aging of 1 year too.
Organoleptic characteristics
The grape from which this wine is produced is called Dolcetto (Sweetish) perhaps because, with such a low acid content, it has a sweet
and extremely delicate taste. It ages for some months in oak or steel casks.
It is ruby red, at times with a purplish froth; its bouquet is winy, with a pleasant floral scent of violets; its taste is dry,
pleasantly bitterish, with a harmonious body; its minimum alcohol level is 11.5 degrees.
Tasting the wine
The wine is better between the first and second year of age but it may age until five years. It should be served at cellar temperature
(16 to 18 degrees C).You have to serve it at 16°C but the "superior" quality at 18°C. It's necessary to uncork the
bottle some minutes before serving. The best years are: 1988, 1989, 1990, 1993.
Gastronomic accompaniments
It's an accessible and quaffable table wine with a preference towards Piedmontese starters, salame, roasts, chicken and cheese of its
area.
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