Winery I GalliDogliani
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
The Dogliani of the Winery I Galli is in the top 60 of wines of Dogliani.
Taste structure of the Dogliani from the Winery I Galli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dogliani of Winery I Galli 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 I Galli matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef goulash, soy and shrimp noodles or lamb chops marinated with herbs.
Details and technical informations about Winery I Galli's Dogliani.
Discover the grape variety: Vespolina
Structured, aromatic reds with a deep ruby colour, firm tannins and a dense palate showing cherry, raspberry, black pepper, spices and balsamic alpine notes. Fine ageing potential in the Piedmontese style. A traditional component of blends with Nebbiolo in Ghemme DOCG and Gattinara DOCG, it defines the great reds of the Novarese.
Last vintages of this wine
The best vintages of Dogliani from Winery I Galli are 0
Informations about the Winery I Galli
The Winery I Galli is one of of the world's greatest estates. It offers 1 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
