Winery Scamuzzi RobertoD' Alba Dolcetto
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 D' Alba Dolcetto from the Winery Scamuzzi Roberto
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the D' Alba Dolcetto of Winery Scamuzzi Roberto in the region of Piedmont is a powerful.
Food and wine pairings with D' Alba Dolcetto
Pairings that work perfectly with D' Alba Dolcetto
Original food and wine pairings with D' Alba Dolcetto
The D' Alba Dolcetto of Winery Scamuzzi Roberto matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef stew, ricotta and spinach lasagna or lamb stew.
Details and technical informations about Winery Scamuzzi Roberto's D' Alba Dolcetto.
Discover the grape variety: Dindarella
Light, delicate reds with a pale ruby robe, soft tannins and an airy palate, with signature aromas of cherry, violet, strawberry and floral notes. Elegant, fruity profile. Traditionally blended in small proportions in Valpolicella DOC, today sometimes vinified as a single variety in IGT Veneto for artisan cuvées. Autochthonous black variety from the Veneto, grown in the Valpolicella region.
Informations about the Winery Scamuzzi Roberto
The Winery Scamuzzi Roberto is one of of the world's greatest estates. It offers 5 wines for sale in the of Piedmont to come and discover on site or to buy online.
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: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
