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Dolcetto

admin — Wed, 08 Dec 2010 17:05:04 +0000

Some authorities believe that Dolcetto originated in the Monferrato hills. Others are of the opinion that its home ground was Liguria, and that it found its way to Piedmont as a result of the many interregional commercial exchanges which took place during the Middle Ages. Whatever its origins, this variety’s production zone today is still limited to Piedmont and its neighbouring regions of Liguria and Valle d’Aosta. This grape’s name is usually said to derive from the particular sweetness (dolcezza) of its berries. Sweetness, however, is not a characteristic of the wines made from this variety. Dolcetto cultivated in mountain and high hillside sites tends to produce elegant and delicately perfumed wines, while Dolcettos from the plains tend to be more robust and slightly higher in alcohol. Most Dolcettos are fresh, fruity and intended for drinking two to four years from the vintage. Some producers, however, choose to make intensely concentrated, age-worthy wines. Both these styles share a dark, vivid colour; lowish tannins and moderate to good acidity. There is a fuchsia sheen over deep, dark ruby. Dolcetto is noted for its supple body and its elegant perfumes, which can include scents of over-ripe cherries, blackberries, and, depending on the zone, either floral or chocolate tones. food pairings Dolcetto goes well with Bagna càuda, risottos and pasta dishes with meat, liver or mushroom sauces, as well as stewed and grilled meats or vegetables. The more robust and complex versions (such as the one from Ovada) are excellent with rich poultry or even game dishes such as jugged hare. Piedmont: Prior to the outbreak of the phylloxera epidemic, which tore through Europe’s vineyards in the late 19th century, Dolcetto was considered one of Piedmont’s most important varieties and its wines were held in high esteem. However, when post-phylloxera re-planting began, Dolcetto vines were often replaced with those of the more productive Barbara variety. It is only in recent years that Dolcetto has begun to reclaim its former illustrious position. There are no less than seven principal DOC production zones for Dolcetto: Dolcetto d’Alba, Dolcetto di Dogliani, Dolcetto di Diano d’Alba, Dolcetto delle Langhe Monregalesi, Dolcetto d’Asti, Dolcetto d’Acqui and Dolcetto d’Ovada. This grape also produces DOC varietals in the more extended Langhe, Colli Tortonesi, Monferrato and Pinerolese districts. The Dolcetto d’Alba zone, in the province of Cuneo, is by far the largest, with around 1,660 hectares under vine in the hilly area around the town of Alba. Its wines have a big, juicy, mouth-filling blackberry fruit flavour. With one year of ageing and a minimum alcohol level of 12.5° they can be labelled superiore. There are three other denominations located in Cuneo province. Dolcetto di Diano d’Alba’s territory (this wine may simply be labelled Diano d’Alba without specifying the variety) is limited to the hillsides in the single commune of Diano d’Alba. Its elegantly perfumed yet well-structured wines can carry the name of the vineyard (Sorì) on the label. Dolcetto di Dogliani tends to have a very fruity fragrance and supple body. With one year of ageing and a minimum alcohol level of 12.5°, these wines may be labelled superiore. The Dolcetto delle Langhe Monregalesi is a small DOC that lies in the hills overlooking Mondovì. It has a bright ruby colour, vinous nose, medium body and moderate acidity. Dolcetto d’Asti, produced in twenty-four communes in the Monferrato hills, tends to be fruity, forward and quaffable. It, too, may be labelled superiore when it has undergone one year of ageing and has a minimum alcohol level of 12.5°. The second largest zone in terms of surface under vine is that of Dolcetto di Ovada. Its territory lies on the border with Liguria and includes twenty-two communes in the province of Alessandria. Dolcetto d’Ovada is well-structured and suitable for ageing. Its perfumes include scents of violets and almonds. Dolcetto d’Acqui is produced in twenty-three communes in the province of Alessandria. Its perfumes, too, include decidedly floral overtones. Both of the latter wines have a minimum alcohol level of 11.5°. With one year of ageing and an alcohol level of 12.5°, they may be labelled superiore. In Liguria, the boomerang-shaped region south of Piedmont, the Dolcetto variety has a red stem and is known as Ormeasco. Due to differences in climate and terrain, its yields are lower than in Piedmont, and the resulting wine tends to be very dry and well-structured, with scents of wild berry fruits, bilberries, raspberries and even peachy notes. The name Ormeasco comes from the village of Ormea, which lies in the DOC production zone of Riviera Ligure di Ponente, on the border with Piedmont. The superiore version has a minimum alcohol level of 12.5° and is aged for one year. In good vintages, this wine can continue to evolve for ten to twelve years. Ormeasco Sciac-trá is a fresh, perfumed, coral-coloured wine, meant for drinking young. Its unusual name is really a description of the processes used in making a rosé: the grapes are pressed (schiacciare) and then the skins are taken away (tirare). Ormeasco Sciac-trá (also spelled Sciacchetrá) should not be confused with Cinqueterre’s “Sciacchetrá”, which is a sweet white wine made from semi-dried grapes. Dolcetto is also part of the blend (20-70%) of Golfo del Tigullio Rosso. This zone, which also produces rosé, semi sparkling and novello wines, lies on the hills around the port city of Genoa. Here Dolcetto is sometimes blended with Barbera and/or Ciliegiolo, to make supple, well-structured dry reds. Valle d’Aosta: Dolcetto is a lesser component in the blends of a number of Valle d’Aosta wines, including Chambave Rosso and Arnad-Montjovet.

Pinerolese Dolcetto

admin — Sat, 13 Mar 2010 12:18:23 +0000

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Name Pinerolese Dolcetto
Denomination doc
Category Red
Regulation of production Ministerial Decree 12/9/1996 G.U. N.227 of 27/9/1996
Region Piedmont
Province Turin, Cuneo
Vines which is allowed to produce it: Dolcetto: 85.0% – 100.0%
Grape’s yield for hectare 80 quintals
Grape’s yield / wine 70%
Alcohol / grape 10%
Alcohol / wine 10,50%
Acidity 5 for 1000
Colour Ruby red with violet tints.
Fragrance Delicate, vinous.
Flavour Dry, soft, fresh.

Dolcetto del Monferrato

admin — Sat, 13 Mar 2010 12:15:02 +0000

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Name Monferrato Dolcetto
Denomination doc
Category Red
Regulation of production Ministerial Decree November 22, 1994 (as amended by Decree 23.08.2001 OJ n.209 of 8/9/2001)
Region Piedmont
Province Alessandria, Asti
Vines which is allowed to produce it: Dolcetto: 85.0% – 100.0%
Grape’s yield for hectare 90 quintals
Grape’s yield / wine 70%
Alcohol / grape 10,5%
Alcohol / wine 11%
Acidity 5 for 1000
Colour Ruby red.
Fragrance Vinous, distinctive and enjoyable.
Flavour Dry, pleasantly bitter, with good body, harmonious.
Matchings Ravioli, gnocchi, risotto alla Piemontese, white meats in sauce, sausage, Raschera, bra, toma.

Langhe Dolcetto

admin — Sat, 13 Mar 2010 12:11:55 +0000

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Name Langhe Dolcetto
Denomination doc
Category Red
Regulation of production Ministerial Decree 22/11/1994 G.U. 03/12/1994 No 283
Region Piedmont
Province Cuneo
History The term typically “geographical”. It includes the vineyards of the Langhe, Roero and Monregalese.
Vines which is allowed to produce it: Dolcetto: 100.0%
Grape’s yield for hectare 100 quintals
Grape’s yield / wine 70%
Alcohol / grape 10%
Alcohol / wine 11%
Acidity 5 for 1000
Colour Ruby red.
Fragrance Vinous, distinctive and enjoyable.
Flavour Dry, pleasantly bitter, with good body, harmonious.
Aging Recommended for up to 2 years.
Matchings From meal, in particular the suggested approach with soups, ravioli, fried Piedmontese mixed, salami, cheeses.

Dolcetto d’Ovada

admin — Sat, 13 Mar 2010 12:08:47 +0000

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Name Dolcetto d’Ovada, Ovada Dolcetto
Denomination doc
Category Red
Regulation of production Ministerial Decree 01/09/1972 G.U. 30/11/1972 No 311
Region Piedmont
Province Alessandria
Vines which is allowed to produce it: Dolcetto: 100.0%
Grape’s yield for hectare 80 quintals
Grape’s yield / wine 70%
Alcohol / grape 11%
Alcohol / wine 11,5%
Colour Intense ruby red tending to garnet with aging.
Fragrance Winey, characteristic.
Flavour Dry, soft, harmonious, pleasant or bitter almond.
Aging The wine of Dolcetto Ovada “made from grapes with a minimum total alcohol content of not less than 12 and available for consumption with a minimum total alcohol content of 12.5 may bring the label to qualify the ‘superior’ to
Matchings First to fresh pasta, risotto ai funghi porcini sauce or roast, polenta, local cheeses, fresh or seasoned.

Dolcetto d’Alba

admin — Sat, 13 Mar 2010 12:04:55 +0000

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Name Dolcetto d’Alba, Alba Dolcetto
Denomination doc
Category Red
Regulation of production Ministerial Decree 16/07/1974 G.U. 23/10/1974, No. 276
Region Piedmont
Province Asti, Cuneo
Vines which is allowed to produce it: Dolcetto: 100.0%
Grape’s yield for hectare 90 quintals
Grape’s yield / wine 70%
Alcohol / grape 11%
Alcohol / wine 11,5%
Acidity 5 for 1000
Colour Ruby red to purple at times in the froth.
Fragrance Vinous, pleasant characteristic.
Flavour Dry, pleasantly bitter, moderate acidity, full bodied and harmonious.
Aging The wine “Dolcetto d’Alba”, which originates from grapes with a minimum total alcohol content of not less than 12 and is available for consumption with a minimum total alcohol content of 12.5 when it is aged for at least a year, may slightly
Matchings Entire meal. In particular: all’albese appetizers, soups, white meat, stuffed vegetables, meats, soft cheeses or truffles.

Colli Tortonesi Dolcetto

admin — Sat, 13 Mar 2010 12:00:56 +0000

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Name Colli Tortonesi Dolcetto
Denomination doc
Category Red
Regulation of production Ministerial Decree 27/9/2005 G.U. 3/10/2005 n.230
Region Piedmont
Province Alessandria
History The method of production of red wines of this Doc provides the grapes, then put together to ferment and macerate the grape skins. With the subsequent racking, is separated from the grape juice, and, after elinvecchiamento Laffin (at least a year for the type Upper), the wine is stabilized and bottled. It ‘also provided the sub Monleale.
Vines which is allowed to produce it: Dolcetto: 85.0% – 100.0%
Grape’s yield for hectare 90 quintals
Grape’s yield / wine 65%
Alcohol / grape 10%
Alcohol / wine 10,5%
Acidity 4,5 for 1000
Colour Ruby red tending to purple.
Fragrance Vinous, distinctive and enjoyable.
Flavour Dry, pleasant aftertaste, good body, harmonious.