Bottega del vino Dolcetto di Dogliani

Logo Dogliani Foto illustrativa


It is a common misconception that Dolcetto is a sweet wine; its name comes from the sweetness of the grape, not the wine. The pleasing and balanced hint of almond perceived in the wine can be traced to the tannins, in the pips, which are not as distinct as they are in Nebbiolo. Nor is the acidity as evident as it is in Barbera. Dolcetto grapes, with their extremely delicate flavour, are simply delicious to eat. Not only freshly picked, but dried as well. A popular local practice is to leave them spread out on the woodpile throughout the autumn until they turn into raisins, and then eat them together with a good local sheep's cheese, or "tuma".
Dolcetto is a variety cultivated all over southern Piedmont, along an arc of pre-Appennine hills, but it is absolutely impossible to grow elsewhere; all attempts so far have been in vain. The delicate nature of the grape is also characteristic of the vine, which means that it is extremely sensitive to the influences of soil and vineyard management, and to the various components that influence its flavour and perfumes, making it one of the varieties most affected by that combination of elements defined as terroir. Indeed, it is not for nothing that there are 13 different Dolcetto denominations, each one capable of giving its particular characteristics to the grape and thus to the resultant wine. Ideally, consumers should be able to "listen" and interpret their own senses and perceptions so as to discern the infinite nuances found in the glass.