Winery Terre NuoveDolcetto
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 Dolcetto from the Winery Terre Nuove
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dolcetto of Winery Terre Nuove in the region of Piedmont is a powerful.
Food and wine pairings with Dolcetto
Pairings that work perfectly with Dolcetto
Original food and wine pairings with Dolcetto
The Dolcetto of Winery Terre Nuove matches generally quite well with dishes of beef, pasta or lamb such as recipes of tata simone's dumplings, lasagne or oriental lamb skewers.
Details and technical informations about Winery Terre Nuove's Dolcetto.
Discover the grape variety: Blauburgunder
Elegant, structured reds with a clear to deep ruby colour, silky tannins and a smooth palate, showing signature aromas of red fruits (cherry, raspberry, strawberry), forest floor, mushroom, gentle spices and vanilla from oak ageing. Good ageing potential. Produces great wines in German-speaking regions — Germany (Baden-Württemberg, Palatinate), Austria, northern Italy (Südtirol) and German-speaking Switzerland. German and Austrian synonym for Pinot Noir.
Last vintages of this wine
The best vintages of Dolcetto from Winery Terre Nuove are 0
Informations about the Winery Terre Nuove
The Winery Terre Nuove is one of of the world's greatest estates. It offers 11 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: Press (wine)
In red winemaking, wine made from the marcs by pressing after devatting. See goutte (wine of).
