The rustic, often fog-shrouded vineyards of Piedmont's hill towns are the source of many superb and very expensive wines. The region's Barolos and Barbarescos rank among the world's great reds, cherished by connoisseurs and serious collectors everywhere. But the red wines regularly consumed by the Piedmontese are the wines made from their beloved Dolcetto and Barbera grapes.\r\nOver the past few years our shores have been flooded by hundreds of Barberas and Dolcettos at prices ranging from around $10 a bottle all the way up to the $50 mark and above; from fairly simple, straightforward quaffs to complex wines aged in barriques.\r\nAnd based on the results of our comprehensive blind tasting, they deserve your consideration. In January we tasted approximately 90 Barberas and 60 Dolcettos; we've selected the top 124 wines for inclusion in this report (old vintages and wines scoring below 80 points were omitted). Twenty-five wines, or approximately 20 percent of the field, scored 90 points or higher (15 Barberas and 10 Dolcettos). There were also many wines of each varietal scoring in the high 80s, indicating a high level of overall quality.\r\nPIEDMONT'S PRETTY RED\r\nDolcetto Piedmont's pretty red Dolcetto is the lighter of the two varieties. It is also an earlier ripening grape than Barbera and has a decidedly fruit-forward profile.The flavors of Dolcetto are very much in the cherry range, with both sweet and tart expressions of fruit. Chocolate or cocoa accents also are very common. In an appealing Dolcetto, herb and floral nuances are prominent, frequently veering from rose to lavender to anise. Dolcetto should display a lively sweet-tart quality. The wine tends to be very purple in color; at its most extracted, a Dolcetto may display a handsome purple-black hue.\r\n\r\nDolcettos come in a variety of styles, with corresponding weight and density. The most basic are light, fruity Beaujolais-style renderings\u2014good quaffing wines that can even stand up to a light chill during the summer.\r\nWe also tasted quite a few medium-weight versions that were reminiscent of Pinot Noir (some with a fair amount of Pinot-esque barnyard aromas), and some fuller, more silky wines almost similar in weight and texture (but not flavor) to Merlot. Because of their concentration and weight, the latter are excellent and flavorful dinner wines.\r\nDolcetto is produced throughout the Piedmont region of northwest Italy, but most of the wines we tasted\u2014especially the best examples\u2014were from Alba, home to the largest number of Dolcetto and Barbera producers. Eight of our top ten Dolcettos were from Alba. Wines like the 1998 Sandrone (93 points; $25), the '98 Castello di Neive Basarin (91; $12), the '97 Principiano Sant'Anna and the '98 Ceretto Rossana (both 90 points and $17) are serious reds, easily surpassing the level of quality anticipated by our tasting panel members.\r\nWith few exceptions, Dolcettos are at their best and should be consumed in the first year or two of life. A quick look at our top wines shows that the majority are 1998s. These wines are now about a year and a half removed from harvest, and most are showing beautifully right now. Perhaps the best news surrounding the current crop of Dolcettos is the wonderful price-quality rapport of the wines. Of the top 20 wines tasted, all but two cost $20 or less, and more than one-third were under $15. Our Best Buys box highlights the wines with outstanding balance between price and quality, and notably, some of them are among the best wines overall, regardless of price.\r\nBIG YET APPROACHABLE\r\nBarbera resides just above Dolcetto in the Piedmontese pecking order of grapes. It matures later and is bigger in flavor than Dolcetto. As with Dolcetto, the flavors are decidedly cherry, ranging from sweet-tart to black. Cocoa and chocolate notes appear again, too, making one wonder if perhaps some of the similarities between Barbera and Dolcetto are due to the terroir of Piedmont. In general, Barberas have a chewy, leathery, earthy element that can add complexity, but also some toughness. Without doubt, the grape is decidedly higher in acidity than the friendlier Dolcetto.\r\n\r\nIf Barbera has one particular problem, it would be its natural high acidity. To address this, producers are taking action in a few ways. Many are harvesting the grape later than ever before, seeking greater ripeness and a reduction of acidity.\r\nTraditionally, Barbera was brought in between the early-maturing Dolcetto and the late-ripening Nebbiolo (from which the esteemed Barolo and Barbaresco are made). However, as a rule these days, producers are seeking longer hang times, and when the vintage permits, they may even allow their Barbera to remain on the vine longer than the Nebbiolo.\r\nBarbera producers have also changed their barrel aging techniques. Many have taken up using French oak barriques instead of the traditional large Slavonian oak casks. The finer, more potent oak in the small barrels is intended to impart a sweet vanillin quality, resulting in a richer and softer wine.\r\nThe results of this shift to barriques, however, seem mixed. In the best cases, the Barbera-barrique marriage can be splendid. For example, a beautiful oak-fruit balance exists in wines such as the '97 Cascina Chicco (93; $26) and the 1997 Bersano Generala (91; $34). On the other hand, we encountered many instances of overoaking. If one thing is for certain, it's that Barbera is not Cabernet Sauvignon when it comes to absorbing lavish doses of oak, and with Barbera and barriques, the winemaker must employ a sensitive hand so as not to completely overwhelm the fruit.\r\nBarbera, it seems, is capable of lasting longer than Dolcetto, as the younger wines in our tasting did not necessarily show more positively than the older ones. Eleven of our top 25 Barberas were from the 1997 vintage, and ten were from 1996. The best wines clearly have aging potential, with producers recommending that you drink their Barberas from good vintages about four to eight years after harvest.\r\nIn wine circles, Piedmont is often called Italy's Burgundy. The hilly land and chilly climate play equally big roles in determining the quality of the wines, as do particular vineyard sites. Because favorable weather is far from guaranteed in Piedmont, the individual producer is your best assurance of quality. Based on our tasting, we can recommend names like Castello di Neive, Cordero di Montezemolo, Attilio Ghisolfi, Elio Altare, and Vietti, all of which placed more than one wine in the upper echelons of one category or the other, or both.\r\nIn the world that is red wine, both Dolcetto and Barbera provide credible alternatives to better known wines like Merlot, Shiraz and Cabernet Sauvignon. The top Barberas especially, and even the best Dolcettos, are finely-crafted, world-class wines that no longer need to stand in the shadow of the more famous Piedmontese reds.\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\nDOLCETTO * = Best Buy\r\n\r\n\r\n\r\n\r\n93 Sandrone 1998 Dolcetto d'Alba $25\r\nA beautiful Dolcetto, defining the state-of-the-art for this grape. Black cherry, violets, roses, and vanilla mark the lovely nose. Robust flavors of cherry, chocolate, and licorice on the palate. The feel is plush and round, but still sub- stantial, with an admirable seamlessness.\r\n91 Castello di Neive 1998 Basarin Dolcetto d'Alba $12 *\r\nVery inviting aromas of dense fruit and rose-tinged floral notes announce this impressive wine. Big and well balanced, with cassis, cherry, coffee and black-licorice flavors. Finishes very long, with full tannins, cherry and mint flavors, and echoes of rose aromas.\r\n91 Paolo Scavino 1998 Dolcetto d'Alba $20\r\nHarmonious aromatics of cherry, chocolate and herbs flow beautifully onto the palate. Lush in the mouth and fairly large scaled, with excellent fruit concentration. A very long finish with fine but substantial tannins. Maybe it could use a year of aging.\r\n90 Azelia 1998 Bricco dell'Oriolo Dolcetto d'Alba $15\r\nLovely wine. Deep black-cherry aromas and flavors, with a classic cocoa note. Full, rich mouthfeel and a creamy texture. Well balanced, with a long, dry, spicy finish full of dusty tannins\u2014similar to cocoa powder. Elegant and supple.\r\n90 Francesco Boschis 1998 Vigna del Prey Dolcetto di Dogliani $19\r\nVery extracted purple-black color. Concentrated black fruit on the nose with peppery and earthy accents that follow through on the palate. Also shows a touch of anise/licorice. Well-balanced despite its hefty weight, with a full mouth- feel and a long finish displaying well-dispersed tannins.\r\n90 Cantine Gemma 1998 Madonna della Neve $13 *\r\nDolcetto d'Alba Rich and solid black-cherry fruit greets you and it persists through the palate and finish. Cocoa and herb notes provide interesting accents. The lush and dusty mouthfeel is balanced by good acidity that keeps it lively. Classic Dolcetto at an excellent price.\r\n90 Ceretto 1998 Rossana Dolcetto d'Alba $17\r\nBright and focused all the way through. Cracked black pepper nose, with expansive cherry and earth notes on the palate. A delicious, easy-drinking wine with dark coffee flavors and tannins to resolve. This is big, full and very well made.\r\n90 Parusso 1998 Piani Noce Dolcetto d'Alba $15\r\nRich black-purple color. Big welcoming aromas of black cherry, cassis and herbs. Candied fruit, but in an appealing way. Very good creamy mouthfeel. Dry cherry and cocoa flavors. Handsome dusty tannins on the long finish.\r\n90 F. Principiano 1997 Sant'Anna Dolcetto d'Alba $17\r\nComplex and expansive aromas. The dense nose offers black cherries, violets, roses, coffee, prunes and spice. Rich and ripe flavors of cherry and licorice, with a pleasing, full mouthfeel. The flavors carry over onto the long finish, which has some tannins to shed.\r\n90 Vietti 1998 Lazzarito Dolcetto d'Alba $19\r\nBlack cherries, rhubarb and a rosy quality to the nose. Full and dark in the mouth, with black fruit and oak vying for predominance on the palate. The finish is long and rather big, with cocoa and a dusty licorice note acting as the anchor.\r\n89 Abbona 1997 Papa Celso Dolcetto di Dogliani $16\r\n89 Elio Altare 1998 Dolcetto d'Alba $19\r\n89 Casa Balocca 1998 Dolcetto d'Alba $13 *\r\n89 Cascina Bongiovanni 1998 Dolcetto d'Alba $18\r\n89 Castello di Neive Messoirano Dolcetto d'Alba $12 *\r\n89 Luigi Einaudi 1997 Vigna Tecc Dolcetto di Dogliani $20\r\n89 Pecchenino 1996 Bricco Botti Dolcetto di $27\r\nDogliani Superiore 89 Vietti 1998 Sant'Anna Dolcetto d'Alba $19\r\n88 Bava 1998 Controvento Dolcetto d'Asti $13 *\r\n88 Elvio Cogno 1998 Vigna del Mandorlo Dolcetto d'Alba $16\r\n88 Conterno Fantino 1998 Bricco Bastia Dolcetto d'Alba $19\r\n88 Giacomo Conterno 1998 Cascina Francia Dolcetto d'Alba $22\r\n88 Cordero di Montezemolo 1998 Dolcetto d'Alba $17\r\n88 Giuseppe Cortese 1998 Trifolera Dolcetto d'Alba $15\r\n88 Elio Grasso 1998 Vigna dei Grassi Dolcetto d'Alba $14\r\n88 Marchese di Gresy 1998 Monte Arribaldo Dolcetto d'Alba $15\r\n88 Villa Sparina 1997 D'Giusep Dolcetto d'Acqui $11 *\r\n87 Brezza 1998 San Lorenzo Dolcetto d'Alba $16\r\n87 Cantina della Porta Rossa 1997 Vigna Bruni $20 Dolcetto d'Alba\r\n87 Renato Ratti 1998 Dolcetto d'Alba $14\r\n87 Gigi Rosso 1998 Moncolombetto Dolcetto $14 di Diano d'Alba\r\n87 Salvano 1998 Dolcetto di Diano d'Alba $9 *\r\n87 G.D.Vajra 1997 Coste & Fossati Dolcetto d'Alba $18\r\n86 Batasiolo 1998 Dolcetto d'Alba $11 *\r\n86 Attilio Ghisolfi 1997 Dolcetto d'Alba $13 *\r\n86 G.D. Vajra 1997 Dolcetto d'Alba $13 *\r\n86 Vietti 1998 Tre Vigne Dolcetto d'Alba $18\r\n85 Gastaldi 1997 Moriolo Dolcetto d'Alba $18\r\n85 Giribaldi 1997 Dolcetto d'Alba $14\r\n85 Marcarini 1998 Fontanazza Dolcetto d'Alba $14\r\n85 Villa Sparina 1997 Bric Maioli Dolcetto d'Acqui $7\r\n84 Piero Busso 1997 Vigna Majano Dolcetto d'Alba $19\r\n84 Fontana 1996 Dolcetto d'Alba $19\r\n84 Le Ginestre 1997 Madonna Como Dolcetto d'Alba $16\r\n84 Prunotto 1997 Dolcetto d'Alba $15\r\n83 Cairel 1998 Vigneto del Mandorlo Dolcetto d'Alba $15\r\n83 Campo Verde 1997 Dolcetto d'Alba $12\r\n83 Aldo Conterno 1998 Bussia Soprana Dolcetto d'Alba $22\r\n83 La Spinona 1998 Vigneto Qualin Dolcetto d'Alba $15\r\n83 Poderi Colla 1996 Dolcetto d'Alba $17\r\n82 Rocche Castamagna 1998 Dolcetto d'Alba $14\r\n80 Bruno Giacosa 1997 Dolcetto d'Alba $19\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\nBARBERA * = Best Buy\r\n\r\n\r\n\r\n\r\n93 Cascina Chicco 1997 Bric Loira Barbera d'Alba $26\r\nDense and complex. Very pleasing black-cherry, herb and toast aromas open to a mouthful of concentrated fruit, pepper, coffee, cake and more. Top notch.\r\n92 Coppo 1996 Pomorosso Barbera d'Alba $35\r\nExtracted, with deep black-cherry fruit and toasty oak. Very suave mouthfeel\u2014full and velvety. Almost perfect balance, with a long ripe finish. Pricey, but you get your money's worth.\r\n91 Bersano 1997 Generala Barbera d'Asti $34\r\nRich and open from the start through the end. Abundantly ripe, with cherry fruit that sings. Really solid, with a beautiful finish. A good one for the next several years.\r\n91 Aldo Conterno 1997 Conca Tre Pile Barbera d'Alba $37\r\nTight and powerful nose of funky barnyard, oak char and earth. Complex flavors of tobacco and bramble bush intermixed with more basic cherry, chocolate and mint.\r\n91 Attilio Ghisolfi 1997 Barbera d'Alba $14 *\r\nHandsome nose of dark cherry fruit, chocolate and toast. Rich and mouthfilling, with good fruit that is buttressed, but not overshadowed, by oak. Moderate acidity and tannins, but nothing harsh. Layered fruit with licorice on the finish.\r\n91 Seghesio 1997 Vigneto della Chiesa Barbera d'Alba $30\r\nLots of oak along with tobacco, menthol and cherry. A compact, intense core of black fruit leads into a long chocolaty, spicy finish that tastes like espresso.\r\n91 Vietti 1998 Tre Vigne Barbera d'Alba $18\r\nCherries and chocolate on the nose. Deep sweet fruit and bittersweet chocolate flavors. Nice mouthfeel, good balance and a weighty, jammy finish.\r\n90 Elio Altare 1996 Larigi (Langhe) $70\r\nThis ranks as the most expensive Barbera we know of, and while it's very good, you can't help but question the price. Hefty oak throughout is manifested in the form of coffee and toast. Layered, deep fruit, and it improves exponentially with time in the glass.\r\n90 Pietro Barbero 1996 La Vignassa Barbera d'Asti $35\r\nDisplays a masculine, dense nose full of earth, chocolate, smoke and spices. Full in the mouth, the acidity keeps it driving forward but also holds it together. Features a long, dynamite finish.\r\n90 Brezza 1996 Cannubi Muscatel Barbera d'Alba $20\r\nChocolaty, with a touch of charcoal and pie cherries in the nose. A stand-up Barbera with tart black-cherry fruit, coffee, and more chocolate flavor. Very polished taste and feel.\r\n90 Piero Busso 1996 Vigna Majano Barbera d'Alba $20\r\nDense as crude oil; the color is opaque purple. Definitely an earthy, tight wine, with precise but still plump cherry fruit touched off with the requisite chocolate. A great take on Barbera, with some age already helping it out.\r\n90 Giacomo Conterno 1998 Cascina Francia Barbera d'Alba $24\r\nComplex and friendly aromas of fruitcake, almond candy, chocolate and herbs. Berry flavors augmented by a nutty, almost spicy accent. Elegant and soft, if slightly raisiny, in the finish.\r\n90 Cordero di Montezemolo 1998 Barbera d'Alba $25\r\nFull, unusual nose, with berries and cream, chocolate, and orange notes. Classic chocolate and cherry flavors are in good balance. Displays medium acidity and a full mouthfeel. Tart cherries come up on the long, classy finish.\r\n90 Prunotto 1997 Pian Romualdo Barbera d'Alba $28\r\nThis is a big Barbera that spares nothing on the oak. For some it will be a toasty treat, while others may get scared away by the charred, bitter taste of the wood.\r\n90 Vietti 1996 La Crena Barbera d'Asti $30\r\nCherry fruit and lavish, toasty oak jump out of the glass. Big cherry flavors, vanilla and chocolate\u2014like an ice cream sundae. Lots of oak, but it is wedded to the fruit handsomely.\r\n89 Bersano 1997 Costalunga Barbera d'Asti $12 *\r\n89 Cappellano 1996 Barbera d'Alba $17\r\n89 Pio Cesare 1996 Fides Barbera d'Alba $38\r\n89 Clerico 1997 Trevigne Barbera d'Alba $20\r\n89 Contratto 1995 Solus Ad Barbera d'Alba $24\r\n89 La Nunsio 1997 Barbera d'Asti $22\r\n89 La Sera 1997 Il Cielo Barbera d'Alba $17\r\n89 Mauro Molino 1997 Vigna Gettere Barbera d'Alba $33\r\n89 Rocche Castamagna 1996 Rocche delle $27 Rocche Barbera d'Alba\r\n88 Castelvero 1998 Barbera di Piemonte $8 *\r\n88 Michele Chiarlo 1995 Valle del Sole Barbera d'Asti $29\r\n88 Coppo 1997 Camp du Rouss Barbera d'Asti $18\r\n88 Attilio Ghisolfi 1996 Vigna Lisi Barbera d'Alba $17\r\n88 Poderi Colla 1997 Barbera d'Alba $18\r\n88 Renato Ratti 1997 Torriglione Barbera d'Alba $14 *\r\n88 Terredavino 1998 Barbera d'Asti $11 *\r\n88 G.D. Vajra 1997 Barbera d'Alba $17\r\n88 Voerzio 1996 Ciabot della Luna Barbera d'Asti $27\r\n87 Bartenura 1998 Barbera d'Asti $10 *\r\n87 Batasiolo 1997 Barbera d'Alba $11 *\r\n87 Ca' Bianca 1998 Barbera d'Asti $11 *\r\n87 Cairel 1996 Vigneto Caveia Barbera d'Alba $15\r\n87 Castelvero 1996 Barbera d'Asti $12 *\r\n87 Michele Chiarlo 1998 Barbera d'Asti $13 *\r\n87 Michele Chiarlo 1996 La Court Barbera d'Asti $46\r\n87 Elvio Cogno 1997 Bricco dei Merli Barbera d'Alba $30\r\n87 Bruno Giacosa 1997 Barbera d'Alba $20\r\n87 Elio Grasso 1996 Vigna Martina Barbera d'Alba $21\r\n87 La Sera 1997 Barbera del Monferrato $12 *\r\n87 F. Principiano 1996 La Romualda Barbera d'Alba $36\r\n87 Gigi Rosso 1997 Rocca Giovino Barbera d'Alba $12\r\n87 Vicara 1996 Barbera del Monferrato Superiore $15\r\n87 Villadoria 1997 Barbera d'Alba Superiore $10 *\r\n86 Anselma 1996 Barbera d'Alba $15\r\n86 Pietro Barbero 1996 Bricco Verlenga $20 Barbera d'Asti Superiore\r\n86 Bersano 1997 Cremosina Barbera d'Asti $17\r\n86 Contratto 1997 Panta Rei Barbera d'Asti $15\r\n86 Monchiero Carbone 1996 Mon Birone Barbera d'Alba $20\r\n86 Dessilani 1997 Reserve Selection Barbera di Piemonte $16\r\n86 Marcarini 1998 Ciabot Camerano Barbera d'Asti $15\r\n86 Renato Ratti 1997 Barbera di Piemonte $14\r\n86 Rocche Castamagna 1997 Annunziata Barbera d'Alba $20\r\n85 Marchese Alfieri 1996 Alfiera Barbera d'Asti Superiore $28\r\n85 Batasiolo 1996 Sovrana Barbera d'Alba $18\r\n85 Bava 1995 Stradivario Barbera d'Asti Superiore $38\r\n85 Cantine Gemma 1997 Bricco Angelini Barbera d'Alba $14\r\n85 Coppo 1997 L'Avvocato Barbera d'Asti $14\r\n85 Le Ginestre 1997 Pian Romualdo Barbera d'Alba $19\r\n85 Monti 1997 Barbera d'Alba $35\r\n85 Bruno Rocca 1997 Barbera d'Alba $32\r\n85 Vicara 1997 Cantico della Crosia Barbera del Monferrato $21\r\n85 Villa Sparina 1996 Rivalta Barbera del Monferrato $40\r\n84 Bava 1996 Vigneti Piano Alto Barbera d'Asti Superiore $38\r\n84 Campo Verde 1996 Barrel Aged Barbera d'Asti $14\r\n84 Giribaldi 1997 Barbera d'Alba $10 8\r\n3 Bertelli 1995 Montetusa Barbera d'Alba $13\r\n83 Cascina Ballarin 1996 Giuli Barbera d'Alba $16\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\nDOLCETTO AND BARBERA BEST BUYS\r\n\r\n\r\n\r\n\r\n91 Castello di Neive 1998 Basarin Dolcetto d'Alba $12\r\n91 Attilio Ghisolfi 1997 Barbera d'Alba $14\r\n90 Cantine Gemma 1998 Madonna della Neve $13 Dolcetto d'Alba\r\n89 Bersano 1997 Costalunga Barbera d'Asti $12\r\n89 Casa Balocca 1998 Dolcetto d'Alba $13\r\n89 Castello di Neive Messoirano Dolcetto D'Alba $12\r\n88 Bava 1998 Controvento Dolcetto d'Asti $13\r\n88 Castelvero 1998 Barbera di Piemonte $8\r\n88 Renatto Ratti 1997 Torriglione Barbera d'Alba $14\r\n88 Terredavino 1998 Barbera d'Asti $11\r\n88 Villa Sparina 1997 D'Giusep Dolcetto d'Acqui $11\r\n87 Bartenura 1998 Barbera d'Asti $10\r\n87 Batasiolo 1997 Barbera d'Alba $11\r\n87 Ca' Bianca 1998 Barbera d'Asti $11\r\n87 Castelvero 1996 Barbera d'Asti $12\r\n87 Michele Chiarlo 1998 Barbera d'Asti $13\r\n87 La Sera 1997 Barbera del Monferrato $12\r\n87 Gigi Rosso 1997 Rocca Giovino Barbera d'Alba $12\r\n87 Salvano 1998 Dolcetto di Diano d'Alba $9\r\n87 Villadoria 1997 Barbera d'Alba Superiore $10\r\n86 Batasiolo 1998 Dolcetto d'Alba $11\r\n86 Attilio Ghisolfi 1997 Dolcetto d'Alba $13\r\n86 G.D. Vajra 1997 Dolcetto d'Alba $13\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\nFor the complete text of this article, see the April issue of Wine Enthusiast, beginning on page 36.