Winery Bosco GalliMonferrato 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 Monferrato Dolcetto from the Winery Bosco Galli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Monferrato Dolcetto of Winery Bosco Galli in the region of Piedmont is a powerful.
Food and wine pairings with Monferrato Dolcetto
Pairings that work perfectly with Monferrato Dolcetto
Original food and wine pairings with Monferrato Dolcetto
The Monferrato Dolcetto of Winery Bosco Galli matches generally quite well with dishes of beef, pasta or lamb such as recipes of tibs (ethiopia), zucchini and goat cheese lasagna or lamb keftas.
Details and technical informations about Winery Bosco Galli's Monferrato Dolcetto.
Discover the grape variety: Bondola
Light, fresh reds with a clear ruby colour, soft tannins and an airy palate, showing rustic signature aromas of cherry, strawberry, alpine herbs and spicy notes. Traditional and heritage profile. Now rare, kept alive by a few winemakers attached to the Ticino viticultural heritage, grown almost exclusively in the canton of Ticino in Italian-speaking Switzerland. Traditional Ticino black variety, preserved for its heritage value.
Informations about the Winery Bosco Galli
The Winery Bosco Galli is one of of the world's greatest estates. It offers 10 wines for sale in the of Monferrato to come and discover on site or to buy online.
The wine region of Monferrato
Historic cradle of Barbera (native here): indulgent reds with notes of ripe cherry, plum and raspberry, signature fresh acidity and supple tannins. Also identity grapes: pale, tannic, peppery Grignolino red, aromatic Ruchè (rose, spices, DOCG at Castagnole), Freisa and sweet muscat Brachetto. Whites: ample Cortese (base of neighbouring Gavi), aromatic Malvasia. Fruity Dolcetto.
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: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
