Dolcetto is among the most typical Piedmontese native grapes grown in varying degrees and is a bit anywhere in the region. It prefers calcareous marl on the hills between 250 and 600 meters above sea level, but fails to mature beyond the 700.
Its ideal cradle is the Langa. For centuries, this vine variety black berry has shared the fortunes and the miseries of the people of the country. While not a particularly vigorous plant or resistant to the difficulties and diseases, in fact, Dolcetto has always been able to offer growers the fruits sweet and ripe for the table, also suitable to produce a special jam (the Cognà) and, above all, the raw material for a wine with character frank and simple. Historically, Dolcetto was the bargaining chip with Liguria: from the coastal region supply of oil, salt and anchovies, basic ingredients of one of the most famous dishes of the Southern Piedmont, the "Bagna Caoda".
In Cuneo is bartered Dolcetto grapes with calves kept in plain, so as to have in the stables of the hill-bred animals. The wine Dolcetto had a moment of great fortune in 70-80 years when it was just the product of the cafeteria everyday and vineyard equipment have expanded. Today its expansion has stopped, the local consumer experiences also other wines. Dolcetto, however, retains its ancestral relationship with the people who normally uses the meal.
The name of the grape comes from the particular sweetness of grape pulp, but the wines made from it are exclusively dried and very dry, characterized by a moderate acidity and a pleasant bitter aftertaste. Depending on the area of cultivation and the type of wine, Dolcetto gives rise to fresh and drinkable wines that accompany the daily table thanks to their softness, freshness of taste and ability to adapt to many different foods; or wines most evolved form, body and structure, capable of aging for up to six to seven years thanks to the expert work in the vineyard and in the winery proper management by producers.
In the twenties and thirties of the twentieth century Dolcetto grapes were often used in the so-called grape cure, for the delicate flavor and low acid content and tannins. Dolcetto grapes, in fact, have remineralizing, depurative, diuretic, laxative and decongestant for the liver as they facilitate the hepatic drainage.
* If vineyard and geographical name are included on the label, yield is reduced to 7200 Kg/hectare (grapes) or 5040 litres/hectare (wine) and the minimum natural alcohol content is increased by 0.5%.
** If vineyard and geographical name are included on the label, yield is reduced to 6300 Kg/hectare (grapes) or 4284 litres/hectare (wine)and minimum alcohol content is increased by 0.5%.