Winery Franco IvaldiLa Moschina Dolcetto d'Acqui
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 La Moschina Dolcetto d'Acqui from the Winery Franco Ivaldi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Moschina Dolcetto d'Acqui of Winery Franco Ivaldi in the region of Piedmont is a powerful.
Food and wine pairings with La Moschina Dolcetto d'Acqui
Pairings that work perfectly with La Moschina Dolcetto d'Acqui
Original food and wine pairings with La Moschina Dolcetto d'Acqui
The La Moschina Dolcetto d'Acqui of Winery Franco Ivaldi matches generally quite well with dishes of beef, pasta or lamb such as recipes of spaghetti bolognese, spaghetti with garlic or moroccan style leg of lamb.
Details and technical informations about Winery Franco Ivaldi's La Moschina Dolcetto d'Acqui.
Discover the grape variety: Kangun
Lively, aromatic dry whites with a pale golden robe and a lean, refreshing palate, with signature aromas of citrus (lemon, grapefruit), white flowers, white-fleshed fruits and mineral high-altitude notes. A refreshing Caucasian profile. Component of Armenian dry whites and the Armenian Ararat brandy, representing the viticultural identity of the Caucasus. Native Armenian white grape, mainly grown in the Ararat Valley.
Last vintages of this wine
The best vintages of La Moschina Dolcetto d'Acqui from Winery Franco Ivaldi are 0
Informations about the Winery Franco Ivaldi
The Winery Franco Ivaldi is one of of the world's greatest estates. It offers 13 wines for sale in the of Dolcetto d'Acqui to come and discover on site or to buy online.
The wine region of Dolcetto d'Acqui
Piedmontese DOC on the hills of Alto Monferrato around Acqui Terme (Alessandria), airy clay soils. Dolcetto is the exclusive signature red (100%): deep ruby with violet hues, dry and supple with intense notes of black cherry, plum, blackberry, bitter almond and an earthy spiced touch, round tannins and fresh acidity — a direct style despite the name ("little sweet"). Superiore version (12. 5%, 12 months) more generous.
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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
