Winery Rinaldo AnnaVal Valiana Dolcetto di Ovada
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 Val Valiana Dolcetto di Ovada from the Winery Rinaldo Anna
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Val Valiana Dolcetto di Ovada of Winery Rinaldo Anna in the region of Piedmont is a powerful.
Food and wine pairings with Val Valiana Dolcetto di Ovada
Pairings that work perfectly with Val Valiana Dolcetto di Ovada
Original food and wine pairings with Val Valiana Dolcetto di Ovada
The Val Valiana Dolcetto di Ovada of Winery Rinaldo Anna matches generally quite well with dishes of beef, pasta or lamb such as recipes of fillet of beef with morels, salmon and spinach lasagna or lamb tagine with onions, purple olives and lemons....
Details and technical informations about Winery Rinaldo Anna's Val Valiana Dolcetto di Ovada.
Discover the grape variety: Khendorni
Structured and aromatic reds, deep purple colour, firm tannins and full mouth with preserved acidity, with signature aromas of red fruits (cherry, raspberry), sweet spices and volcanic terroir notes. Modest ageing profile. Very rare, preserved in the Ararat valley and Vayots Dzor for its heritage value. Armenian autochthonous black grape grown in very small quantities.
Informations about the Winery Rinaldo Anna
The Winery Rinaldo Anna is one of of the world's greatest estates. It offers 4 wines for sale in the of Dolcetto di Ovada to come and discover on site or to buy online.
The wine region of Dolcetto di Ovada
Piedmontese DOC (DOCG Superiore) in Alto Monferrato, hill vineyard up to 600 m, clay and limestone soils. Dolcetto signature as 100% single varietal ('little sweet' for pulp but dry wines): intense ruby red wines with black cherry, blackberry, plum, violet and bitter almond notes, firm tannins and slightly bitter finish — the most structured version of the grape. Fresh and fruity to drink young, or Superiore-aged for longer keeping.
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: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
