One of Piedmont's three principal black grapes. The name means "little sweet one", a reference to the sugar in the fruit rather than the wine, which is dry. Modest acidity meets firmer tannin, with a bitter-almond note on the finish.
Cultivation in Piedmont is documented from the 18th century. Its early ripening let growers plant sites too cool for Nebbiolo and spread out the harvest, which made it practical as well as pleasant. Dogliani and Dolcetto d'Alba are its best-known appellations.
A wine to open and drink the same evening, and very good at being exactly that. Enjoy the young fruit rather than cellaring it; the bitter finish sharpens the appetite. In Piedmont it often opens the meal.