"Dolcetto" translates to “little sweet one” in Italian because the grapes are quite sweet just before harvest (although the wines are always dry). Historically, one of the most important grapes in the Lower Piedmont region. Dogliani is a 100% Dolcetto appellation, situated just south of the Barolo zone, where the steep hills turn to rolling hills, and the Tanaro river winds through the entire territory.
Intense ruby red with violet fringes and hues. The bouquet is expressive with floral notes of violet and primrose, with red fruit and black fruits, black pepper spice, and a rustic charm. Elevated acidity with medium tannin provides a long, persistent finish.
From the Southern end of Piedmont the grapes are grown in the communes of Dogliani and Farigliano in calcareous and clay soil. Hot summers and colder winters combined with well-drained soils and dry climate provide the perfect conditions for the Dolcetto grape.
The grapes are previously separated from the grape stalks with special equipment before being processed. Fermentation takes place in stainless steel containers at about 24 degrees Celcius. After fermentation finishes, which lasts about one week, the product continues its evolution with a lighter fermentation until all of the sugars are converted.
Food Pairing Notes
Serve with game, salami, and all kinds of cheeses!
Grapes are grown in the communes of Dogliani and Farigliano in calcareous and clay soil. Hot summers and colder winters combined with well-drained soils and dry climate provide the perfect conditions for the Dolcetto grape. Hand harvested, stainless steel fermentation, and aged 4 months in neutral oak barrels. Bottled in Denver.