The Dolcetto grape variety has origins disputed between Piedmont, particularly Monferrato, and Liguria, where it is known as Ormeasco. The first certain records date back to the 18th century and note its presence in Acqui and Alessandria. The origin of the name is also uncertain: the prevailing hypothesis is that it derives from the high sweetness of the ripe grape. Indeed, while Barbera tends to be more acidic and Nebbiolo is harsher due to its tannins, Dolcetto has low acidity and a seductive bouquet, making it much softer on the palate. A second theory suggests that its name comes from the Piedmontese expression for a hill or knoll (dosset).

The Dolcetto grape has small leaves and clusters with a typical elongated and winged shape. Its berries are medium-sized, rich in bloom, and have an intense black-blue hue. Dolcetto is quite demanding regarding exposure and soil cultivation, with inconsistent productivity and reduced vigor. The most suitable soil type for Dolcetto is calcareous-marl, deep and well-drained, capable of retaining the right amount of water. Dolcetto is particularly sensitive to climatic fluctuations and thus prefers a mild, well-ventilated climate with hilly exposure, just like that found in the hills of Langhe and Monferrato. Vinified in purity, Dolcetto produces a wine with an intense ruby red color and violet hues. On the nose, it is vinous, with intense fruity and floral notes of cherries, blackberries, plums, cyclamen, and violets. On the palate, Dolcetto reveals great drinkability, freshness, and delicate tannins, with medium structure and moderate alcohol content. It is a red wine with moderate softness and a persistence primarily characterized by pronounced notes of fresh red fruits.