Winery Cascina Ciapat di BertelloLanghe 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 Cascina Ciapat di Bertello
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Langhe Dolcetto of Winery Cascina Ciapat di Bertello 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 Cascina Ciapat di Bertello matches generally quite well with dishes of beef, pasta or lamb such as recipes of dombrés and pig tails, cannelloni of meat or lamb curry.
Details and technical informations about Winery Cascina Ciapat di Bertello's Langhe Dolcetto.
Discover the grape variety: Abondant
Simple and fresh dry whites, pale golden colour, supple mouth with moderate acidity, with understated aromas of citrus and white flowers. Rustic, productive and vigorous profile yielding large clusters. Preserved in ampelographic collections. Not to be confused with the Savoyard Abondance. Autochthonous French white grape once grown in Île-de-France and the Centre.
Last vintages of this wine
The best vintages of Langhe Dolcetto from Winery Cascina Ciapat di Bertello are 0
Informations about the Winery Cascina Ciapat di Bertello
The Winery Cascina Ciapat di Bertello is one of of the world's great estates. It offers 14 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
