Winery CavannaVal del Cros Dolcetto di Ovada
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 Val del Cros Dolcetto di Ovada from the Winery Cavanna
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Val del Cros Dolcetto di Ovada of Winery Cavanna in the region of Piedmont is a powerful.
Food and wine pairings with Val del Cros Dolcetto di Ovada
Pairings that work perfectly with Val del Cros Dolcetto di Ovada
Original food and wine pairings with Val del Cros Dolcetto di Ovada
The Val del Cros Dolcetto di Ovada of Winery Cavanna matches generally quite well with dishes of beef, pasta or lamb such as recipes of sautéed pork with pineapple, pasta with tuna and tomato sauce or lamb shoulder confit with harissa.
Details and technical informations about Winery Cavanna's Val del Cros Dolcetto di Ovada.
Discover the grape variety: Sémillon Gris
Structured and aromatic whites with a pale golden to amber colour, a full palate and signature aromas of yellow fruits (peach, apricot), honey, white flowers and candied notes. A singular Bordeaux profile. Extremely rare, preserved for its heritage value, it survives in a few Bordeaux plots and features in confidential artisan blends alongside classic Sémillon. Grey-skinned mutation of Sémillon, the autochthonous Bordeaux variety.
Last vintages of this wine
The best vintages of Val del Cros Dolcetto di Ovada from Winery Cavanna are 0
Informations about the Winery Cavanna
The Winery Cavanna is one of of the world's great estates. It offers 18 wines for sale in the of Dolcetto di Ovada to come and discover on site or to buy online.
The wine region of Dolcetto di Ovada
Piedmontese DOC (DOCG Superiore) in Alto Monferrato, hill vineyard up to 600 m, clay and limestone soils. Dolcetto signature as 100% single varietal ('little sweet' for pulp but dry wines): intense ruby red wines with black cherry, blackberry, plum, violet and bitter almond notes, firm tannins and slightly bitter finish — the most structured version of the grape. Fresh and fruity to drink young, or Superiore-aged for longer keeping.
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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
