Day 30 | Dolcetto di Dogliani DOCG
Piedmont’s Daily Drinker
South‑west of Barolo’s famed Nebbiolo vineyards, the hill town of Dogliani champions Dolcetto - an early‑ripening grape that thrives on grey marl and sandstone ridges up to 700 metres. Here, Ligurian sea breezes meet Alpine nights, preserving violet perfume and snappy blackberry fruit even in warm seasons. The result is an inky, viscous red that locals can uncork every day.
Defining Traits of Dogliani Dolcetto
Primary & Secondary Notes - Dark cherry, plum, and a subtle bitter‑almond bite.
Acid / Tannin Balance - Soft acidity with firm yet manageable tannins. Meant to drink early, yet Superiore bottlings hold shape for five‑plus years.
High‑Elevation Freshness - Hilltop vineyards (350–700 m) temper alcohol and keep fruit vivid even in hot vintages.
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Terroir & Winemaking Deep Dive
Dogliani sits in the far south‑west of the Langhe, where the Ligurian Apennines roll toward the Alps. Vines climb steep ridges of grey marl and calcareous sandstone, soils that retain just enough moisture for Dolcetto’s early ripening but drain quickly so berries stay small and concentrated.
Altitude is the key advantage: at 500–700 metres, nights cool sharply, locking in floral aromatics and preventing the grape’s naturally low acidity from dropping too far.
Winemaking is deliberately straightforward - short, warm macerations of five to eight days extract vibrant color and fruit while avoiding bitter seed tannin. Aging is usually six to nine months in cement or steel to preserve purity. Superiore labels -mandatory 12 months total maturation - may spend a stint in large Slavonian botti or old barriques, lending polish but rarely overt oak flavor.
The result is a wine Piedmontese locals reach for daily: inky, fragrant, and ready to pour while Barolo slumbers in the cellar.
Producers to Visit
Pecchenino – San Luigi shows blackberry, licorice, and gentle spice atop velvety tannins.
Chionetti – Briccolero marries dark plum, dried herb, and a savory mineral streak.
Einaudi – Vigna Tecc balances vibrant cherry and violet with refined structure.
Travel Spotlight – Exploring Dogliani
Stay
Agriturismo La Pieve – Stone farmhouse rooms overlooking Dolcetto slopes Start the day with a sunrise espresso on the terrace.
Dine
Osteria Battaglino – Local tajarin tossed in Dolcetto‑braised ragù. The wine’s low acidity and subtle tannins are perfect with buttery noodles.
Swirl
Take a evening stroll through Dogliani’s medieval old town, then stop at Bottega del Vino Dogliani to taste back‑to‑back vintages before settling into a hazelnut‑topped gelato.
Quiz
How does Dogliani’s altitude help balance Dolcetto’s naturally low acidity?
Why do producers favor short macerations and cement/steel aging for Dolcetto di Dogliani Annata wines?