Typical wine of the Langhe, its name and history dating back to 1593 in Dogliani. Traditionally consumed by my grandparents during the hard field work and still really loved by my parents. My Dolcetto is rich in colour and with the right amount of tannins perfectly pairing up with the local cuisine. Don’t be misled by the name, Dolcetto is a dry wine, not a sweet one as the name may suggest.

Dolcetto d'Alba Doc Roddi


Grape variety

100% Dolcetto

Vineyard location

Grapes are sourced from a vineyard in località Rivoli, Alba (300m a.s.l.) facing south.

Grape harvest



The hand-picked grapes collected in small baskets are softly de-stemmed and crushed in a small stainless steel tank. Alcoholic fermentation and maceration last about a week: during this stage we carefully follow the yeasts turning the sugar into alcohol with the help of frequent pumping over of the must and manual pigeage to optimize the extraction of coloured flavonoids from the skins.


After 6 months from malolactic fermentation the wine is aged in steel to enhance its typical scents and to soften the tannins. It is then bottled in late spring and released in summer.

Organoleptic properties

Ruby red with violet highlights, the nose is fragrant with plum, peach and almond overtones. Rich and intense in the mouth with a pleasant almond aftertaste. A few months’ bottle-ageing allows this wine to develop its fragrance, so waiting can be worthwhile.


Excellent with starters, light or savoury pasta dishes, perfect with traditional Piedmont dishes like row minced meat, veal in tuna sauce and vegetable flan with cheese fondue. Thanks to its tannins It well combines with cheese and fat cold cuts.

Serving temperature

Between 18º and 20ºC, it can be appreciated up to 6-7 years after harvesting

Annual bottle production

Around 3000 bottles.

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