Winery Cantina del Dolcetto di DoglianiDolianum Barbera d'Alba
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with pork, poultry or veal.
Taste structure of the Dolianum Barbera d'Alba from the Winery Cantina del Dolcetto di Dogliani
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dolianum Barbera d'Alba of Winery Cantina del Dolcetto di Dogliani in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Dolianum Barbera d'Alba
Pairings that work perfectly with Dolianum Barbera d'Alba
Original food and wine pairings with Dolianum Barbera d'Alba
The Dolianum Barbera d'Alba of Winery Cantina del Dolcetto di Dogliani matches generally quite well with dishes of pasta, veal or pork such as recipes of chinese noodles with vegetables and spices, escargots à la bordelaise or rice with sausage meat and tomatoes.
Details and technical informations about Winery Cantina del Dolcetto di Dogliani's Dolianum Barbera d'Alba.
Discover the grape variety: Muscat de Hambourg
Aromatic sweet to luscious reds with a garnet ruby colour, an enveloping palate with moderate acidity, and intense muscat signature aromas (rose, fresh grape), candied red fruits and honey. Also a highly prized table grape for its appearance and muscat flavour. Grown in the Mediterranean, Central Asia and California, producing original sweet wines. Aromatic black grape obtained in 1837 in England (Muscat of Alexandria × Schiava grossa).
Last vintages of this wine
The best vintages of Dolianum Barbera d'Alba from Winery Cantina del Dolcetto di Dogliani are 0
Informations about the Winery Cantina del Dolcetto di Dogliani
The Winery Cantina del Dolcetto di Dogliani is one of of the world's great estates. It offers 22 wines for sale in the of Barbera d'Alba to come and discover on site or to buy online.
The wine region of Barbera d'Alba
Premium Piedmontese Barbera around Alba (heart of the Langhe). Fleshier, more concentrated reds than neighbouring Asti, with signature notes of ripe black cherry, candied plum, violet and sweet spices, characteristic fresh acidity and round tannins. Frequent barrel ageing (chocolate, vanilla). Generous palate, accessible young, age-worthy Superiore versions.
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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
