Dolcetto
Dolcetto is a red grape from Piedmont in north-west Italy, where it produces deeply coloured, fruit-driven wines for earlier drinking. Despite its name, the wines are typically dry, with generous dark fruit and a characteristic savoury, slightly bitter finish.Compared with Nebbiolo or Barbera, Dolcetto often feels rounder and less acidic. Classic examples from areas such as Dogliani, Alba and Diano d'Alba show black cherry, plum, violet, liquorice and almond notes in a style made for the table.
€ 19,93/l incl. VAT, plus shipping
What does Dolcetto taste like?
Dolcetto often tastes of black cherry, blackberry, plum and violet, with touches of liquorice, dried herbs and bitter almond. The fruit can feel generous and immediate, especially in youthful wines.Acidity is usually moderate to low, while tannins can be more present than the soft fruit suggests. The best Dolcetto wines balance dark fruit, grip and a dry, savoury finish rather than aiming for sweetness or heavy oak.
Where does Dolcetto come from?
Dolcetto is closely linked to Piedmont, especially the provinces of Cuneo and Alessandria. It is traditionally planted in areas where growers also work with Nebbiolo and Barbera, often ripening earlier and more reliably.The most familiar names include Dogliani, Dolcetto d'Alba, Dolcetto di Diano d'Alba and Dolcetto d'Ovada. Small plantings exist outside Italy, but the grape's clearest identity remains Piedmontese.
Which Dolcetto styles are there?
Most Dolcetto wines are dry reds made for relatively early enjoyment. They are usually medium-bodied, dark-fruited and direct, with enough tannin to work well with food.More ambitious examples, especially from Dogliani, can show greater depth, firmer structure and a more serious savoury profile. Oak is generally not the main feature; freshness of fruit and the grape's almond-like finish are more important.
What food pairs with Dolcetto?
Dolcetto is excellent with Italian home cooking: pasta with ragù, mushroom risotto, salami, roasted vegetables, veal, pork and pizza with cured meats. Its dark fruit and dry finish also suit hard cheeses and grilled sausages.Because the acidity is not as sharp as Barbera's, Dolcetto is especially good with dishes that need fruit and tannin rather than piercing freshness. It is a natural bottle for casual, generous meals.
Buy Dolcetto online
Dolcetto is the right choice when you want a Piedmont red that is expressive, savoury and ready to enjoy without long cellaring. It brings dark fruit, grip and Italian table-wine charm in equal measure.Browse our Dolcetto selection and discover approachable yet characterful reds from one of Italy's most distinctive wine regions.
Dolcetto
Dolcetto is a red grape from Piedmont in north-west Italy, where it produces deeply coloured, fruit-driven wines for earlier drinking. Despite its name, the wines are typically dry, with generous dark fruit and a characteristic savoury, slightly bitter finish.
Compared with Nebbiolo or Barbera, Dolcetto often feels rounder and less acidic. Classic examples from areas such as Dogliani, Alba and Diano d'Alba show black cherry, plum, violet, liquorice and almond notes in a style made for the table.
Compared with Nebbiolo or Barbera, Dolcetto often feels rounder and less acidic. Classic examples from areas such as Dogliani, Alba and Diano d'Alba show black cherry, plum, violet, liquorice and almond notes in a style made for the table.
Conterno Fantino
Dolcetto d'Alba Bricco Bastia doc 2023 0,75l
€ 14,95
€ 19,93/l incl. VAT, plus shipping
What does Dolcetto taste like?
Dolcetto often tastes of black cherry, blackberry, plum and violet, with touches of liquorice, dried herbs and bitter almond. The fruit can feel generous and immediate, especially in youthful wines.Acidity is usually moderate to low, while tannins can be more present than the soft fruit suggests. The best Dolcetto wines balance dark fruit, grip and a dry, savoury finish rather than aiming for sweetness or heavy oak.
Where does Dolcetto come from?
Dolcetto is closely linked to Piedmont, especially the provinces of Cuneo and Alessandria. It is traditionally planted in areas where growers also work with Nebbiolo and Barbera, often ripening earlier and more reliably.The most familiar names include Dogliani, Dolcetto d'Alba, Dolcetto di Diano d'Alba and Dolcetto d'Ovada. Small plantings exist outside Italy, but the grape's clearest identity remains Piedmontese.
Which Dolcetto styles are there?
Most Dolcetto wines are dry reds made for relatively early enjoyment. They are usually medium-bodied, dark-fruited and direct, with enough tannin to work well with food.More ambitious examples, especially from Dogliani, can show greater depth, firmer structure and a more serious savoury profile. Oak is generally not the main feature; freshness of fruit and the grape's almond-like finish are more important.
What food pairs with Dolcetto?
Dolcetto is excellent with Italian home cooking: pasta with ragù, mushroom risotto, salami, roasted vegetables, veal, pork and pizza with cured meats. Its dark fruit and dry finish also suit hard cheeses and grilled sausages.Because the acidity is not as sharp as Barbera's, Dolcetto is especially good with dishes that need fruit and tannin rather than piercing freshness. It is a natural bottle for casual, generous meals.
Buy Dolcetto online
Dolcetto is the right choice when you want a Piedmont red that is expressive, savoury and ready to enjoy without long cellaring. It brings dark fruit, grip and Italian table-wine charm in equal measure.Browse our Dolcetto selection and discover approachable yet characterful reds from one of Italy's most distinctive wine regions.
