Dolcetto Grapes


Dolcetto Grapes are grown principally in the Piedmont region of Italy and its main use is in creating everyday Italian wine. Dolcetto, meaning "little sweet one" in Italian, is typically not blended with other grapes when being made into wine. Dolcetto Grapes are thin-skinned, and wines produced from these grapes have been compared with the famous Beaujolais Nouveau as both can be drunk immediately upon release.


Translations: Dolcetto Vīnogas, Dolcetto Vynuogės, Dolcetto Struguri, Grožđe Dolcetto, Dolcetto Nho, Winogrona Dolcetto, Dolcetto Druiven, Dolcetto अंगूर, Uvas Dolcetto, Долсетто виноград, Dolcetto Σταφύλια, العنب Dolcetto, Dolcetto 포도, Dolcetto bobulí, Долцетто грожђа, Dolcetto mga ubas, 多尔切托葡萄, Dolcetto Raïms, Dolcetto Grozdje, Dolcetto bobúľ, Dolcetto Uva, Dolcetto ענבי, Dolcetto Vindruvor, Dolcetto Anggur, ドルチェットブドウ, Cépages Dolcetto, Dolcetto Trauben, Dolcetto druer, Dolcetto Druer, Dolcetto Uvas, Долсетто виноград, Dolcetto Viinirypäleet, Dolcetto Грозде

Physical Description

Colors: ruby red with purple reflections

Tasting Notes

Flavors: dry, full, delicately bitter at the finish
Food complements: Salami, Pastas with meat sauce, Meat ravioli with butter and cheese sauce, Polenta, Robiola cheese from langhe


History: Originally from Piedmont Italy goes back to 17th century. It was always considered to be a grape that produced low alcohol wines which should be drunk within a year. In the past Dolcetto was drunk with desserts because of its dry or slightly sweet characteristics. Today with modern winemaking techniques it has become a much better wine and is an important variety. If higher than 12.5% it has the right to be given the name SUPERIOR.



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