Winery Poderi Colla Pian Balbo Dolcetto d'Alba
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Pian Balbo Dolcetto d'Alba from the Winery Poderi Colla
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Light
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Bold
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Smooth
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Tannic
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Dry
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Sweet
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Soft
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Acidic
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In the mouth the Pian Balbo Dolcetto d'Alba of Winery Poderi Colla in the region of Piémont is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Pian Balbo Dolcetto d'Alba of Winery Poderi Colla in the region of Piémont often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Pian Balbo Dolcetto d'Alba
Pairings that work perfectly with Pian Balbo Dolcetto d'Alba
Original food and wine pairings with Pian Balbo Dolcetto d'Alba
The Pian Balbo Dolcetto d'Alba of Winery Poderi Colla matches generally quite well with dishes of beef, pasta or lamb such as recipes of venison stew with red wine, pasta with ham and tomato or moroccan tagine with lamb and cardoons.
Details and technical informations about Winery Poderi Colla's Pian Balbo Dolcetto d'Alba.
Discover the grape variety: Chaouch
The certain origin is not known. We can simply say that this variety was once widely cultivated in Turkey, it is still found in Spain, Italy, Greece, Hungary, Macedonia, Romania, Dalmatia, Serbia, Ukraine, Bulgaria, Russia, North Africa, ... in France it is almost unknown except for some amateur gardeners. Note that it can sometimes be confused with the Beirut date palm, they have the same two synonyms rozaki and afuz ali.
Last vintages of this wine
The best vintages of Pian Balbo Dolcetto d'Alba from Winery Poderi Colla are 2017, 2018, 2011, 2019 and 2016.
Informations about the Winery Poderi Colla
The Winery Poderi Colla is one of of the world's greatest estates. It offers 16 wines for sale in the of Dolcetto d'Alba to come and discover on site or to buy online.
The wine region of Dolcetto d'Alba
The wine region of Dolcetto d'Alba is located in the region of Piémont of Italy. Wineries and vineyards like the Domaine Giuseppe Rinaldi or the Domaine Flavio Roddolo produce mainly wines red. The most planted grape varieties in the region of Dolcetto d'Alba are Nebbiolo, they are then used in wines in blends or as a single variety. On the nose of Dolcetto d'Alba often reveals types of flavors of cherry, cinnamon or black plum and sometimes also flavors of citrus fruit, cedar or hay.
The wine region of Piémont
Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.
News related to this wine
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The situation has been developing for a long time. But the potentially explosive elements are growing in intensity and coming together as if by some invisible magnetic force. In 2011, Regulation No. 1169 (which amended earlier regulations going back to 2006) was adopted in European Parliament calling for a system to provide food nutrition information to consumers. Shortly thereafter, the French Ministry of Health instructed Santé Publique France, the national public health agency, to create a co ...
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
