Winery Cantina di DolianovaSibiola Rosato
Pink wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Sibiola Rosato
Pairings that work perfectly with Sibiola Rosato
Original food and wine pairings with Sibiola Rosato
The Sibiola Rosato of Winery Cantina di Dolianova matches generally quite well with dishes of beef, lamb or veal such as recipes of roast beef in a crust (onions & mustard), lamb tagine with prunes or venison bourguignon.
Details and technical informations about Winery Cantina di Dolianova's Sibiola Rosato.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Sibiola Rosato from Winery Cantina di Dolianova are 2020, 2018, 2016, 2014 and 2019.
Informations about the Winery Cantina di Dolianova
The Winery Cantina di Dolianova is one of of the world's great estates. It offers 67 wines for sale in the of Sardinia to come and discover on site or to buy online.
The wine region of Sardinia
Sardinia, located 240 km off the west coast of mainland Italy, is the second largest island in the Mediterranean. With an area of about 9,300 square miles, it is almost three times the Size of Corsica, its immediate neighbor to the North, and only slightly smaller than the other major Italian island, Sicily. The island, called Sardegna by its Italian-speaking inhabitants, has belonged to various empires and kingdoms over the centuries. This is reflected in its place names, architecture, languages and dialects, and its unique portfolio of wine grapes.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
