The Winery Dogliani is one of the best wineries to follow in Piémont.. It offers 8 wines for sale in of Piedmont to come and discover on site or to buy online.
Looking for the best Winery Dogliani wines in Piedmont among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Dogliani wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Dogliani wines with technical and enological descriptions.
How Winery Dogliani wines pair with each other generally quite well with dishes of pasta, veal or pork such as recipes of meat lasagna, aiguillette of duck with honey or alsatian sauerkraut.
In the mouth the red wine of Winery Dogliani. is a powerful.
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.
Quintessential Italian gastronomy.
How Winery Dogliani wines pair with each other generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of rabbit with hunter's sauce, melt-in-the-mouth pork tenderloin casserole or oven roasted rabbit with mustard.
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Planning a wine route in the of Piedmont? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Dogliani.
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
