Among the different types of Dolcetto from Piedmont, Dolcetto di Alba is the one that has the largest number of bottles produced each year. The production area includes several towns in the area around Alba, in the province of Cuneo and a small portion of the province of Asti, in the town of Coazzolo. The minimum alcohol content is 11.5 degrees, while the Superiore must have an alcohol content of at least 12.5 degrees and have aged at least one year.
Dolcetto d’Alba is a stable presence on the tables of most families in Piedmont and especially in the Langhe region. A red wine to be enjoyed throughout the meal and daily to accompany the main dishes of Piedmontese tradition, from tajarin with meat sauce to ravioli del plin, from dishes with mushrooms to mixed boiled meats. Serve at a temperature of 16-18 °C, preferably in balloon-shaped glasses.
