Winery DolcezzaBiferno Riserva
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Biferno Riserva from the Winery Dolcezza
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Biferno Riserva of Winery Dolcezza in the region of Molise is a .
Food and wine pairings with Biferno Riserva
Pairings that work perfectly with Biferno Riserva
Original food and wine pairings with Biferno Riserva
The Biferno Riserva of Winery Dolcezza matches generally quite well with dishes of beef, pasta or veal such as recipes of pot roast, tagliatelle with spinach cream or sauté of veal with olives (corsica).
Details and technical informations about Winery Dolcezza's Biferno Riserva.
Discover the grape variety: Aglianico
A very old grape variety grown in Italy, some believe it to be of Greek origin. In France, it is practically unknown. It can be found in Australia, the United States (California), Argentina, etc. It should not be confused with Aglianicone, another grape variety grown in Italy, which is, however, very similar to Aglianico.
Last vintages of this wine
The best vintages of Biferno Riserva from Winery Dolcezza are 0, 2009
Informations about the Winery Dolcezza
The Winery Dolcezza is one of of the world's greatest estates. It offers 5 wines for sale in the of Molise to come and discover on site or to buy online.
The wine region of Molise
Molise is a mountainous region in South-central Italy, delegated as DOC in 1998. It is a relatively small region, especially when compared to its neighbors Abruzzo and Lazio to the North and Campania and Puglia to the south. Molise is considered an obscure region, since winemaking dates back to 500 BC, but it only gained independence as a wine region in the latter half of the 20th century. Overshadowed by its neighbor, Abruzzo, of which it was politically a Part until 1963 (Abruzzi e Molise), Molise finally got three of its own DOCs, Biferno and Pentro di Isernia, in the 1980s, then Tintilia del Molise in 2011.
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
