By almost all accounts from vintners in Piedmont, Dolcetto is actually even more difficult to produce well than the famously challenging Nebbiolo variety behind Barolo and Barbaresco. Retaining freshness of fruit and managing to balance tannin and acidity are among the leading challenges, and Pietro Ratti has done very well in 2012, as this shows very dark fruit with exceptional vibrancy and just the right grip of tannin in the finish. There’s a streak of sweetness (from fresh fruit, not residual sugar) that counterbalances the acidity and buffers the tannins, making this a Dolcetto that one could pair with great pleasure with charcuterie, fresh cheeses or white meats.
