Winery BorgognotteLanghe 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 Langhe Dolcetto from the Winery Borgognotte
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Langhe Dolcetto of Winery Borgognotte in the region of Piedmont is a powerful.
Food and wine pairings with Langhe Dolcetto
Pairings that work perfectly with Langhe Dolcetto
Original food and wine pairings with Langhe Dolcetto
The Langhe Dolcetto of Winery Borgognotte matches generally quite well with dishes of beef, pasta or lamb such as recipes of beer goulash, spaghetti with beef balls or lamb in spicy sauce.
Details and technical informations about Winery Borgognotte's Langhe Dolcetto.
Discover the grape variety: Laska
Lively and aromatic whites, pale golden colour, fresh mouth with preserved acidity, with signature aromas of white flowers (acacia), citrus (lemon), green apple and herbal notes. Also made as sparkling Sekt and botrytised dessert wines. Grown in Croatia, Slovenia, Austria, Hungary and Germany. Slovenian and Croatian synonym for Welschriesling.
Last vintages of this wine
The best vintages of Langhe Dolcetto from Winery Borgognotte are 0
Informations about the Winery Borgognotte
The Winery Borgognotte is one of of the world's greatest estates. It offers 4 wines for sale in the of Langhe to come and discover on site or to buy online.
The wine region of Langhe
Italy's wine-and-food capital, UNESCO terroir of Piedmont. Heart of Nebbiolo: Barolo DOCG, "king of wines", and Barbaresco DOCG, age-worthy reds with firm tannins, vivid acidity and complex aromas of withered rose, morello cherry, tar, white truffle and undergrowth. More accessible Langhe DOC (Nebbiolo, crunchy Dolcetto, Freisa). Round almondy Arneis whites from Roero.
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: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
