Dolcetto is a robust black grape variety that is widely planted in Piedmont. The best of the wines are wonderfully fruity and aromatic on release and can age well for up to five years. One downside to Dolcetto is its tendency toward reduction. The more concentrated the Dolcetto, the more oxygen is needed during the vinification. Many top producers in Piedmont are now using micro-oxygenation to guard against reduction. Some of the more serious Dolcettos come from hill sites in Dogliani, which neighbors Alba.

As with Barbera, many of the top Barolo and Barberesco estates plant Dolcetto on less favorable plots to generate immediate revenue while the Nebbiolo matures. Again, like Barbera, Dolcetto is considered an straightforward, everyday drinking wine, easily enjoyed with pizzas, tomato-based pastas, some richer meat dishes, and salty cheeses.