Winery Luigi EinaudiI Filari Dogliani
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 I Filari Dogliani from the Winery Luigi Einaudi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the I Filari Dogliani of Winery Luigi Einaudi in the region of Piedmont is a powerful.
Food and wine pairings with I Filari Dogliani
Pairings that work perfectly with I Filari Dogliani
Original food and wine pairings with I Filari Dogliani
The I Filari Dogliani of Winery Luigi Einaudi matches generally quite well with dishes of beef, pasta or lamb such as recipes of pastasciutta (corsica), pasta "carbonara" à la française or uzbek pilaf.
Details and technical informations about Winery Luigi Einaudi's I Filari Dogliani.
Discover the grape variety: Liliorila
Aromatic, structured dry whites with a pale golden robe, an ample palate and preserved acidity. Signature aromas of yellow fruits (peach, apricot), white flowers (acacia), citrus and exotic notes. Modern South-West profile. Grown in small quantities in the South-West for IGP wines, featuring in southern blends. French white grape obtained in 1956 by crossing Baroque × Chardonnay.
Last vintages of this wine
The best vintages of I Filari Dogliani from Winery Luigi Einaudi are 0, 2008
Informations about the Winery Luigi Einaudi
The Winery Luigi Einaudi is one of of the world's great estates. It offers 21 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: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
