It’s been a while since I’ve had a Dolcetto. I won’t be waiting long again. Especially if I can find ones that are this good. Unfortunately, this is not in the state just yet. But I think the distributor will be bringing this in fairly soon.
Dolcetto is a traditional grape of the Piemonte region of northwestern Italy. At one point it was the most widely planted red grape of the region. Dolcetto has been mentioned in records dating back to the mid 1500’s and many believe it originated in or near Dogliani but this has not been proven. The name means ‘little sweet one’. This is not because the wine is sweet but because the grapes tend to be very sweet around harvest time.
Although Dolcetto is no longer the most widely planted red grape of the region it is still highly prized by producers. Dolcetto ripens earlier and in higher, cooler spots than either Nebbiolo or Barbera. The wines made by Dolcetto mature sooner allowing for an earlier release of the wines giving producers some cash flow while the Nebbiolo and Barbera based wines mature.
Dolcetto is mostly planted in the Langhe and Monferatto hills and around Acqui Terme, Ovada and Tortona. In Piemonte there are 7 appellations devoted to the grape. The wines produced from Dolcetto are typically soft with a tannic grip and low acidity. The aromas are of dark red and black fruits, violets, licorice and prune. The wines have a very pleasant, slightly bitter finish from the tannins. They are often a deeply colored ruby, almost purple. Dolcetto is the wine that starts the meal being consumed with the antipasti.
The Dolcetto D’Alba DOC is the largest of the 7 appellations devoted to the grape. Due to the shear size and production it is also the most well-known. It also has the most variable wines produced in a number of styles. The wines range from simple and fruity to fuller-bodied, structured and complex. Because the DOC overlaps the famous Barolo and Barbaresco DOCG’s, many producers of these wines also produce very good Dolcettos. The Superiore designation demands longer ageing and a slightly higher minimum alcohol.
I have a soft spot for the wines of Viberti Giovanni. I visited the winery 6 years ago (with the same distributor). It was a fantastic experience. Claudio, the young winemaker, took us through the vineyards and winery and gave us a great education on the geography and wine making techniques of the region. They also have a restaurant, Buon Padre, that is outstanding. We were treated to a private lunch by Claudio’s mother. Soft eggs with truffles, tajarin with truffles, anglotti del plin, beef braised in Barolo and about 4 other courses. Needless to say there were some good wines to wash down all of this traditional Piemontese cuisine. It still stands out as a top-ten dining experience. I highly recommend a meal if you are in the Barolo area.
I tasted this yesterday. It is absolutely delicious. It’s exactly what a classic Dolcetto D’Alba should be. All of the grapes are sourced within the commune of Barolo from several different vineyards. Fermentation and ageing is in stainless steel with additional time in bottle before release. The wine is deeply colored, opaque. The nose is bursting with red berry fruits, black cherry, licorice, violet and rose petal. It’s medium bodied with firm tannins and that signature pleasant bitter finish. This could be kept for a year or two but you won’t want to do that. Buy this by the case if you can find it. About $19.