Dolcetto (called “dùcet” in the local dialect) is a Piedmontese red wine produced in the provinces ofAsti,CuneoandAlessandriaand the rigorous disciplinary rules regulate the several DOC and DOCG.
Dolcetto is the wine of people, and it produced using only the Dolcetto grape variety. It is a wine that one can drink every day and it can be found as house wine in several taverns, but also in restaurants because the price-quality relationship is good. Dolcetto is a delicate wine that can be easily paired with food.
It is a young wine, the first to be put on the market after the vintage. During its aging in stainless steel tanks (a process that highlights its typical fruity flavour) is periodically poured in order to remove the dregs.
Dolcetto di Dogliani DOC L’ Sambù 2009 of the winery Cà Neuva is a fresh and lively wine, which is characterized by a fermentation period of 8/10 days at a controlled temperature of 26 °C. Punching down and delastage are used to extract colour, flavour and structure. It is aged 10 months in stainless steel tanks and, once bottled, it takes 4 months before it can be sold.
In the glass this Dolcetto shows a deep ruby red colour, the nose is fruity and winey with hints of cherry and raspberry. In the mouth it is dry with a good structure. The finish is pleasantly bitter, a typical feature of this grape variety.
Being an all-course wine, it goes good with the typical Piedmontese antipasti, such as carne all’albese (thinly sliced raw meat) or vitello tonnato (poached veal served cold in tuna mayonnaise), but it is also perfect with salami, stuffed pasta such as ravioli, stew with polenta, white meat and soft cheeses like toma cheese produced in the Langhe.
Serving temperature: 14-16 °C