There are some misconceptions about Dolcetto wines, primarily because of the name, which translates from the Italian as "little sweetie." The Italians had a different reason for this name, probably related to the little hills where the grapes are best grown. If I were limited to one word to describe this wine, it would not be "sweet" but rather "bitter." For my taste, though, it is a pleasant bitterness, like the bitterness of fine coffee.
Very deep and dark red. Black fruit and dark grape skin tones. No oak that I can detect but plenty of tannin. Compared to Barbera, Dolcetto is generally high in tannin, low in acidity, but this Dolcetto has enough acid to balance the bitter and lead to a firm, delicious finish.
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