Winery Fabrizia CalderaDogliani
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 Dogliani from the Winery Fabrizia Caldera
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dogliani of Winery Fabrizia Caldera in the region of Piedmont is a powerful.
Food and wine pairings with Dogliani
Pairings that work perfectly with Dogliani
Original food and wine pairings with Dogliani
The Dogliani of Winery Fabrizia Caldera matches generally quite well with dishes of beef, pasta or lamb such as recipes of sauté of lamb with curry, spaghetti with homemade pesto or lamb curry.
Details and technical informations about Winery Fabrizia Caldera's Dogliani.
Discover the grape variety: Bouillet
Simple, supple and fruity reds with a clear ruby colour, soft tannins and an airy palate with moderate acidity, showing understated aromas of red fruits. Discreet, rustic profile. Almost disappeared from commercial cultivation, preserved in INRAE varietal collections, it bears witness to the pre-phylloxera ampelographic diversity of the South-West and is among the heritage varieties being studied. Rare French black variety, formerly grown in the South-West.
Last vintages of this wine
The best vintages of Dogliani from Winery Fabrizia Caldera are 0
Informations about the Winery Fabrizia Caldera
The Winery Fabrizia Caldera is one of of the world's greatest estates. It offers 16 wines for sale in the of Dogliani to come and discover on site or to buy online.
The wine region of Dogliani
DOCG of the Piedmontese Langhe south of Cuneo, ~540 ha of clay-limestone hills 250-750 m. Historic cradle and finest expression of Dolcetto, 100% single varietal. Signature dry reds with deep robe and notes of black mulberry, cherry, plum, blueberry, bitter almond, violet and herbs, supple tannins and low acidity — bursting fruit and round palate. Nicknamed "little sweet" not for sugar but for ripe grape.
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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
