What is the Dolcetto grape variety and Dolcetto wine all about, asks [ Ссылка ] Here to give us a detailed guide on Dolcetto wines (and how the variety is in the vineyard and winery) is renowned Dolcetto producer and winemaker Giuseppe Caviola talking to Amanda Barnes at his winery Ca'Viola which specialises in single-vineyard Dolcetto wines that can age for many years. Beppe compares Dolcetto to Nebbiolo and explains why this is a Piedmont wine that shouldn't be underestimated, and why Dogliani is one of the best terroirs for Dolcetto.
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Can you tell us what Dolcetto is like in the vineyard, as a grape variety?
Dolcetto is a typical Piemontese variety, it's not as famous as the Nebbiolo grapes or Barbera grapes, especially abroad but not in Italy or the Piemonte because people know it very well and drink Dolcetto.
The Dolcetto name means 'sweet', only because the grapes are very sweet because if you compare Dolcetto to Barbera for example, Dolcetto has less acidity than Barbera (Dolcetto grapes) and so when you taste the grapes, Dolcetto grapes means sweeter than other typical Piemontese varieties.
The most famous Dolcetto in the world, for me, is the Dolcetto Dogliani. Because in this area, Dolcetto comes very well. And Dolcetto, red wine, can age very well. Better than other areas, for example Alba or Asti. Only because in this area, in Dogliani you can find the vineyards of Dolcetto in the best exposure (south or southeast) and because the altitude is more or less over 350 meters above sealevel to 400 meters. It is very good for earlier-ripening varieties, such as Dolcetto, because it ripens slowly and so the wine is richer than other with very typical fruity hints and very important polyphenol compounds. Important because it can age very well.
Excellent, and so when Dolcetto is planted on the best sites, higher altitude, cooler sites, how long can you age Dolcetto? What is its ageing potential?
Obviously it depends on the vintage. But sometimes Dolcetto cru can age more than 10 years. We can't compare Dolcetto to Nebbiolo, Barolo or Barbaresco, because its completely another thing. But the most important and great Dolcetto can age 10 to 15 years.
Excellent, and you make a delicious Cru Dolcetto but it is only €11... is it very difficult to sell Dolcetto to the world?
Unfortunately it is not easy! It's not difficult, but it's not easy to sell Dolcetto because people usually don't know very well the history of Dolcetto because probably they haven't tasted Dolcetto before. And because when foreign people are here, in the Langhe, they prefer to taste other types - Barolo, Barbaresco, and so it's not easy to sell Dolcetto in the world.
But it's worth it! It's a good one.
It's a good wine and for me it is very interesting because Dolcetto is not an expensive wine.
Excellent, fabulous. Grazie!
