Despite its name, which means "little sweetie," Dolcetto from the Piedmont region of Italy is not a sweet wine. In fact, it has a pleasantly bitter note on the finish, which makes it a perfect match for tomato-based pasta or pizza. It is believed the name derives from the gentle hills where it grows best. The best Dolcetto comes from Dogliani and Diano d'Alba, but good quantities are grown in Ovada, a bit more removed from the prestigious sites of Barolo and Barbaresco.
Dark ruby purple which can be attributed to the skin color of the grapes rather than oak treatment. Exciting scents of fresh cherries, red and black fruits, iron. Fruity but not frivolous. Medium bodied. Dolceto is generally less acidic than Barbera but this wine has enough to keep me coming back for sip after sip. What I love best, though, is the pleasantly bitter finish, with notes of almonds and walnut husk.
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