Winery Rocco FiaDogliani
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 Dogliani from the Winery Rocco Fia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dogliani of Winery Rocco Fia 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 Rocco Fia matches generally quite well with dishes of beef, pasta or lamb such as recipes of barbecued prime rib with coarse salt, meat and goat pie or steamed lamb shoulder with cumin and coriander.
Details and technical informations about Winery Rocco Fia's Dogliani.
Discover the grape variety: Himrod
Aromatic and fruity whites with a pale golden hue, a supple palate with preserved acidity, and signature Muscat aromas (rose, fresh grape), yellow fruits and honey notes. Early-ripening and cold-hardy. Also a seedless table grape. Grown in the north-eastern USA (New York) and Canada (Ontario) for local white wines and fresh consumption. American seedless white grape variety obtained in 1952 by Cornell University (Ontario × Sultanina).
Last vintages of this wine
The best vintages of Dogliani from Winery Rocco Fia are 0
Informations about the Winery Rocco Fia
The Winery Rocco Fia is one of of the world's greatest estates. It offers 10 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.
