Dolcetto
Synonym: Biena, Bignola, Bignona, Bignonina,
Cassolo, Dolcetta Nera, Dolcetto Piemontese, Nibiò, Ormesco, Uva d’Aqui, Uva di
Ovada, Uva di Roccagrimalda; Douce Noire and Charbonneau (France); Charbono
(California, USA).
Commonly mistaken for: Nebbiolo, Nebbioline,
Corbeau, Cortese Nero, Dolcetto di Cumiana, Dolciame, Dolcino delle Marche,
Dolcignola, Refosco, Piedirosso.
Origin: The first reference to the
cultivation of this variety dates back the end of the 18th century (Nuvolone,
1798; Gallesio, 1839) in the Piedmont, north-west Italy. It originated around the zone of the Monteferrato;
in Liguria it was also common in
the zone of Alps and Apennines. According to Molon (1906) this vine was one of the most cultivated
in Italy before the arrival of phylloxera
(1879 in the Piedmont region). The name “dolcetto” refers to the sweetness of the
berry, in fact the Italian word “dolce” means “sweet”.
Agronomic and environmental
aspects:
It’s a very rustic vine, but it is not adaptable to every type of environment
and climate. In soil with a high percentage of clay this variety can show irregular
maturation and inconsistent vintages, also before harvesting some ripe berries
can fall on the ground. With its medium vigour it prefers the VSP training
system and spur pruning, leaving 3-4 buds per spur.
Diseases, pests and disorders: Sensitive to downy and powdery mildew, good
resistance to the spring frosts and the winter colds. A few clones can show
“dropping off” and “hen and chicken”.
Description:
Growing Tip: fully open, cottony,
of green colour with reddish edges.
Leaf: Medium size of blade, pentagonal
shape, 5-lobed. Has an open V-shaped petiolar sinus, lateral superior sinuses
are deep, shaped like a semi-closed lyre, while inferior are not so deep and
open. The profile is flat with revolute edges, hairless, but with a few tufted
hairs on the lower surface.
Bunch: Medium, long, of pyramidal
form, winged, with loose berries.
Berry: of medium dimensions, but rarely
uniform, round; thin skin of blue colour, covered by high bloom.
Vegetation growth habit:
|
semi-drooping
|
Vigour:
|
medium
|
Average bunch size:
|
medium-low (120-180 g.)
|
Average bunches per shoot:
|
1 or 2
|
Growth Stages:
Time of budburst:
|
medium-early
|
Time of flowering:
|
medium
|
Time of veraison:
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early
|
Time of harvest:
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medium-early
|
Available Clones:
-
MAT 1:
The vine has low
vigour, with short internodes. The bunch is characterized by a long-conical
form and loose density of berries; medium-large size of clusters. The berry has
small dimension and round shape. Good resistance to powdery mildew.
-
MAT 2: Medium and constant yield.
Vines of medium to low vigour, characterised by bunches of medium dimension,
winged, of long and pyramidal form and with a medium density of berries. The
berry has small size and ovate.
-
MAT 3: Vines of medium-high
vigour, with a medium and constant productivity. The bunch is medium-large; the
berry is medium-small, round, of a blue-violet colour, with a thin skin covered
by a good quantity of bloom.
-
MAT 4: The vine has low
vigour, with an irregular production. The bunch, of long pyramidal form, has
medium-small size, with one wing and a medium density of berries. The berry has
medium dimension, blue to black colour, with a good quantity of bloom.
-
MAT 5: Vines of medium vigour,
with a low and irregular yield. The bunch has small size, with medium density
of berries, of cylindrical form and with short wings. The berry has small
dimension, round or ovate, blue to black, with a good quantity of bloom.
-
MAT 7: The vine has low vigour,
with a low and irregular yield. The bunch has medium size, of pyramidal or
conical form, low density of berries; the berry has small dimension, with a
thin skin good resistance to powdery mildew.
Maturity results:
Vintage 2005
MAT 1
|
14/02/05
|
21/02/05
|
28/02/05
|
7/03/05
|
Baumè
|
8.90
|
10.60
|
10.95
|
11.25
|
pH
|
3.18
|
3.27
|
3.28
|
3.29
|
T.A.
|
7.65
|
6.60
|
6.58
|
6.23
|
MAT 2
|
14/02/05
|
21/02/05
|
28/02/05
|
7/03/05
|
Baumè
|
9.40
|
10.30
|
12.05
|
12.20
|
pH
|
3.28
|
3.27
|
3.36
|
3.37
|
T.A.
|
7.50
|
7.43
|
6.53
|
5.85
|
MAT 3
|
14/02/05
|
21/02/05
|
28/02/05
|
7/03/05
|
Baumè
|
10.50
|
11.20
|
12.80
|
12.90
|
pH
|
3.34
|
3.31
|
3.47
|
3.47
|
T.A.
|
6.23
|
6.00
|
5.25
|
5.03
|
MAT 4
|
14/02/05
|
21/02/05
|
28/02/05
|
7/03/05
|
Baumè
|
10.90
|
11.95
|
13.50
|
13.90
|
pH
|
3.47
|
3.48
|
3.57
|
3.62
|
T.A.
|
6.08
|
6.00
|
5.55
|
5.63
|
MAT 5
|
14/02/05
|
21/02/05
|
28/02/05
|
7/03/05
|
Baumè
|
10.40
|
11.30
|
12.50
|
12.90
|
pH
|
3.44
|
3.50
|
3.55
|
3.62
|
T.A.
|
6.38
|
6.08
|
5.40
|
5.10
|
MAT 7
|
14/02/05
|
21/02/05
|
28/02/05
|
7/03/05
|
Baumè
|
9.60
|
10.40
|
11.90
|
12.00
|
pH
|
3.35
|
3.36
|
3.40
|
3.43
|
T.A.
|
6.83
|
6.75
|
5.85
|
5.78
|
Principal Viticultural and
Physiological Characteristics:
|
Vigour (1)
|
Fertility (2)
|
Bud Bust (3)
|
Ripening (4)
|
MAT
1
|
-
|
1.6
|
+
|
++
|
MAT 2
|
+ -
|
1.3
|
+ -
|
+ -
|
MAT
3
|
++
|
1.5
|
+
|
-
|
MAT
4
|
- -
|
0.8
|
+
|
- -
|
MAT
5
|
+
|
0.9
|
-
|
-
|
MAT
7
|
- -
|
0.8
|
+ -
|
+
|
(1): The vigour of these clones can
be classified between medium and high, but inside this category can be noted
some differences: + (more vigorous); - (less vigorous).
(2): The fertility is expressed in
number of clusters per shoot.
(3): The bud burst in this variety
is medium-early, approximately 5 days after Chardonnay, but inside this group
of clones there are some differences: + (later); - (earlier).
(4): The ripening in this variety
is medium-early, approximately 2 weeks before Cabernet Sauvignon, but inside
this group of clones there are some differences: + (later); - (earlier).
Wine characteristics:
The wine in no way resembles the
succulent and very sweet grapes from which it is produced except the name: Dolcetto.
The wine made from the grapes of this variety is generally of red ruby colour
with violet hue, which sometimes is very intense; from the characteristic
delicate vinous perfume, fruity, with a medium body and low acidity. The wine
can be also tannic because of the richness in anthocyanins of the berries, so
the resulting wines with characteristic flavours of liquorice and bitter almond.
It becomes mature with a short ageing, so it can be sold in few weeks after the
vinifiacation. Dolcetto is important for several DOC of the Piedmont, the
Liguria and the Val D’Aosta region; bottled as alone: Dolcetto d’Aqui,
Dolcetto d’Alba, Dolcetto di Dogliani, Dolcetto di Ovada, Langhe, Monferrato, Pinerolese,
Riviera ligure di Ponente, etc; or blended: Barbera d’Asti, Vallèe d’Aoste,
Barbera del Monferrato, Valsusa, Golfo di Tigullio etc.
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