Dolcetto and why we love it: history and curiosities about the most popular variety of the Langhe

Dolcetto is presented as a seasonal wine traditionally made in Piedmontese farmhouses with modest resources and intended for early enjoyment. The earliest cited documentary evidence is a 1593 record from the municipality of Dogliani, although the grape’s history may be older. One hypothesis proposes that it reached the Langhe from Liguria along the salt roads before spreading across Piedmont.

Several explanations are offered for the name. It may refer to the grapes’ high sugar concentration and historical popularity as table fruit, to their early ripening among black varieties, or to the word “dosset,” associated with the gentle low hillsides suited to the variety.

The grape is naturally tannic and relatively low in acidity, producing deeply coloured must. The resulting wine is generally consumed young, although suitable examples may develop for seven or eight years. Its typical profile is dry and balanced, with moderate alcohol, red-fruit aromas and an almond nuance.

The estate pairs Dolcetto d’Alba “Angeli” with cured meats, cheeses, agnolotti al plin and boiled meats. The article also notes research into ampelotherapy connected with grapes, while making no estate-specific medical claim.