Winery Cabutto - Tenuta La Volta - Dolcetto d'Alba

Winery Cabutto - Tenuta La VoltaDolcetto d'Alba

The Dolcetto d'Alba of Winery Cabutto - Tenuta La Volta is a wine from the region of Dolcetto d'Alba of Piedmont.
This wine generally goes well with
The Dolcetto d'Alba of the Winery Cabutto - Tenuta La Volta is in the top 0 of wines of Dolcetto d'Alba.

Details and technical informations about Winery Cabutto - Tenuta La Volta's Dolcetto d'Alba.

Winemaker
Cabutto Osvaldo
Grape varieties
Region/Great wine region
Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Camaralet

Structured and aromatic whites with pale golden colour, ample mouth with preserved acidity, showing signature aromas of fennel, white pepper, cinnamon, anise and remarkable spicy notes. Singular Béarnais identity profile. Very rare (under 1 ha), often blended with Lauzet and Gros Manseng. Autochthonous French white grape from Béarn (Pyrénées-Atlantiques), also called Camaralet de Lasseube.

Informations about the Winery Cabutto - Tenuta La Volta

The winery offers 8 different wines.
Its wines get an average rating of 4.
It is in the top 10 of the best estates in the region
It is located in Dolcetto d'Alba in the region of Piedmont

The Winery Cabutto - Tenuta La Volta is one of of the world's greatest estates. It offers 8 wines for sale in the of Dolcetto d'Alba to come and discover on site or to buy online.

Top wine Piedmont
In the top 150000 of of Italy wines
In the top 1000 of of Dolcetto d'Alba wines
In the top 350000 of wines
In the top 650000 wines of the world

The wine region of Dolcetto d'Alba

Piedmontese DOC of the Langhe south of Alba, the everyday wine of Barolo and Barbaresco growers. Signature Dolcetto ("little sweet one"): purplish, fruity reds with signature notes of black cherry, blackberry, fresh plum, violet and bitter almond on the finish, present tannins but little acidity, a round and moreish palate — to drink young (1-3 years). A perfect match for cured meats, ragù pasta and Piedmontese cheeses. ~1,900 ha across 33+ communes.


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: Reassembly

During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.

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