• Italy: Dogliani, Alba & Acqui in Piedmont


  • Try a Dolcetto di Dogliani to go with a seafood dish or pasta


  • Decant: 30 minutes
  • 13 – 15 °C (55 – 60 °F)
  • Universal


  • Pasta, pizza, seafood
  • Semi – firm cheeses,
    Gruyère, Edam, Emmental

Despite its name which can be translated as “the little sweet one”, Dolcetto wine is not sweet at all, it is in fact quite dry. It is most commonly planted in Piedmont but unlike the region’s other two prominent grapes, Barbera and Nebbiolo, it is much less acidic and leaves you with a hint of bitterness.

What you need to know about Dolcetto is that it is not a sophisticated wine which requires a refined palate, higher disposable income and a special occasion of some sorts. You can enjoy a glass of this wine with most foods although I would suggest going for a Barbera if you are impartial to wine.

Dolcetto is relatively easy to grow and produces young wines which can be consumed within the first two years. The best Dolcetto comes from Dogliani which focuses only on producing this wine. Often the Dolcetto from this region is richer than the one from Alba and Asti.

  • Excellent vintages: 2014
  • Exceptional vintages: 2015

Dolcetto to try

Dolcetto di Dogliani

  • Dogliani DOCG
  • 100% Dolcetto
  • Dogliani Superiore: must age for at least 1 year
  • Dry and moderately acidic with a hint of bitterness
  • Superiore: minimum 13% alcohol

Dolcetto d’Alba

  • Dolcetto d’Alba DOC
  • 100% Dolcetto
  • Minimum 12.5% alcohol
  • Superiore: must be aged for a minimum of 14 months
  • Richer in taste than Dolcetto d’Asti but lighter than Dogliani
  • Vintages: 2015