Winery Lavecchia - Dolcetto D'Alba Imperiale

Winery LavecchiaDolcetto D'Alba Imperiale

The Dolcetto D'Alba Imperiale of Winery Lavecchia is a wine from the region of Piedmont.
This wine generally goes well with
The Dolcetto D'Alba Imperiale of the Winery Lavecchia is in the top 0 of wines of Piedmont.

Details and technical informations about Winery Lavecchia's Dolcetto D'Alba Imperiale.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Amigne

A very old vine cultivated in the Swiss Valais, more precisely in Vétroz. The latest genetic analyses, to be confirmed however, show that it would be related to the petit meslier and in fact to the gouais and the savagnin. It should be noted that it is only known in its country and region of origin.

Informations about the Winery Lavecchia

The winery offers 3 different wines.
Its wines get an average rating of 3.8.
It is in the top 3 of the best estates in the region
It is located in Piémont

The Winery Lavecchia is one of of the world's greatest estates. It offers 2 wines for sale in the of Piedmont to come and discover on site or to buy online.

Top wine Piedmont
In the top 150000 of of Italy wines
In the top 3000 of of Piedmont wines
In the top 400000 of wines
In the top 700000 wines of the world

The wine region of Piedmont

Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.

The word of the wine: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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