Dolcetto is a red grape vine, one of the area's most typical indigenous vine, whose first news dates back to the beginning of the 1500. It's not a particularly vigorous plant, nor particular resistant to vine diseases, despite that Dolcetto's popularity has persisted owing to its versatility: the grapes are good to eat raw or can be cooked to obtain a kind of jam, called 'cogn?' which is eaten with local cheeses. And, of course, Dolcetto wine is a simple but delicious product of the local hills. Historically, it was the wine used for bartering with the peoples of the Ligurian seaboard, in exchange for olive oil, salt and anchovies - which formed the ingredients of one of South Piedmont's most famous dishes, 'bagna caoda'. Dolcetto wine was also taken to the plains of Cuneo and bartered for veal calves which were then raised in Langa hill farms to ensure a plentiful supply of meat. Tasting Notes Variety:100% Dolcetto grapes Colour:intense ruby, with brilliant reflections and shades of purple Scent in perfume:wine, typical and pleasant with hints of almond blossoms and violet Flavour:dry, medium-bodied, harmonious, pleasantly fruity (with nuances of cherry and mulberry), almond aftertaste