Winery Boffa FratelliDiano D'Alba Dolcetto
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Diano D'Alba Dolcetto from the Winery Boffa Fratelli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Diano D'Alba Dolcetto of Winery Boffa Fratelli in the region of Piedmont is a powerful.
Food and wine pairings with Diano D'Alba Dolcetto
Pairings that work perfectly with Diano D'Alba Dolcetto
Original food and wine pairings with Diano D'Alba Dolcetto
The Diano D'Alba Dolcetto of Winery Boffa Fratelli matches generally quite well with dishes of beef, pasta or lamb such as recipes of burger roll, pasta with mushroom sauce or lamb mice confit and melting carrots.
Details and technical informations about Winery Boffa Fratelli's Diano D'Alba Dolcetto.
Discover the grape variety: Alvarelhao
Light, elegant reds with a clear ruby colour, soft tannins and an airy palate with preserved acidity, showing signature aromas of red fruits (cherry, raspberry), gentle spices and Iberian floral notes. Often blended in Douro reds, also contributing to lighter Port wines and Galician reds (DO Rías Baixas). Native black variety from the Douro and Trás-os-Montes in Portugal, also known as Brancellao in neighbouring Galicia.
Informations about the Winery Boffa Fratelli
The Winery Boffa Fratelli is one of of the world's greatest estates. It offers 6 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
