Dolcetto is a black-skinned Italian grape variety primarily growing in Piedmont region of Italy. Its name literally means "little sweet one" as it has a naturally low acidity and a balanced, rounded sweetness, producing mostly fruit-forward, easy-drinking wines.

Dolcetto wine has an intense and bright ruby color with purple hue. Aromas of this variety are ripe cherry, plum and wild berry with a hint of herbs and spice. On the palate, it is medium-bodied, with soft tannins and flavours of ripe cherry, blackberry, spices, and nuts.

Dolcetto is predominantly grown in the Piedmont, north-western Italy, where it has been cultivated since the Middle Ages. It is also grown in small quantities in Australia and in the USA. Dolcetto is usually harvested earlier than other Piedmontese red grapes. It is usually made as an unoaked, early-drinking style, but can also be vinified as a structured, complex wine with considerable amount of tannin. In Piedmont, Dolcetto is classified into different DOCs and DOCGs, depending on its origin. In the Langhe and Roero, it is classified as Dolcetto d'Alba, while in Asti and Acqui it is called Dolcetto d'Asti. Those wines are often unoaked or slightly oaked, to preserve the freshness and fruit character of the grape. Dogliani is the only DOCG in Piedmont made exclusively from Dolcetto. It is a more serious example of Dolcetto wine, some are apt for longer aging. Dolcetto is best enjoyed with rich, savoury dishes such as beef ragu, meetballs or aged cheeses.

Dolcetto grapes were used as a health cure during the 1920s and 1930s, a practice known as "grape therapy," in which grapes were consumed for their health-giving properties.