Dolcetto d’Alba is a DOC wine whose production is approved only in the provinces of Asti and Cuneo. Traditionally, it is Langhe’s most consumed table wine.
Overview
Dolcetto d’Alba is one of the most typical and widespread vines in Piedmont and possibly takes its name from the sweetness of the ripe grapes, or, according to another theory, from the word “dosset”, which in the Piedmontese dialect refers to a low hill. The wine produced from Dolcetto grapes has been for centuries one of the protagonists of rural life in Piedmont and one of the main objects of trade within the Liguria region. In fact, along with oil and salt, Piedmont also used to import anchovies from this region, the main ingredient of one of the most famous dishes of Piedmont, bagna caöda. Nevertheless, information on Dolcetto can only be found starting in the eighteenth century. The wine Dolcetto d’Alba obtained the DOC label in 1974.
Suggested pairings
Great with appetizers of vegetables and cold cuts. It also goes well with legume soups, several types of risotto and ravioli with porcini mushrooms, veal and beef.

Production areas of the wine Dolcetto d’Alba DOC
The production area of the wine Dolcetto d’Alba DOC includes the entire territory of the municipalities of Alba, Albaretto della Torre, Arguello, Barolo, Benevello, Borgomale, Bosia, Camo, Castiglione Falletto, Castiglione Tinella, Castino, Cossano Belbo, Grinzane Cavour, Lequio Berria, Mango, Monforte d’Alba, Montelupo Albese, Neviglie, Rocchetta Belbo Rodello, S. Stefano Belbo, Serralunga d’Alba, Sinio, Treiso, Trezzo Tinella in the province of Cuneo, the municipality of Coazzolo in the province of Asti, and part of the municipal territory of Barbaresco, Cherasco, Narzole, Neive, Novello, La Morra, Roddi, Verduno, Roddino, Torre Bormida and Cortemilia.
Vine varieties used
The only vine variety allowed is that of Dolcetto.
Production standards
– The maximum production of grapes must be 90q/ha
– The only fields considered suitable are those with clay, calcareous and siliceous soil in hilly areas, with the exception of land on the valley floor, which is wet, flat and does not receive sufficient sunlight
– When replanting -or planting new vines- the density cannot be less than 3,300 vines per hectare
– The natural alcoholic strength must be a minimum of 11.5% vol

Further information
– Yield (grapes/hectare): 90 q
– Maximum Grape yield: 70%
– Natural alcoholic strength of the grapes: 11%
– Natural alcoholic strength of the wine no less than: 11.5%
– Net dry extract no less than: 22%
Organoleptic properties
Colour: ruby red that sometimes appears purple in sunlight
Perfume: vinous, pleasant, distinctive
Taste: dry, pleasantly bitter, with moderate acidity, good body, and harmonious.