Winery La TravaBrich dij Luijs Dolcetto d'Alba
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 Brich dij Luijs Dolcetto d'Alba from the Winery La Trava
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Brich dij Luijs Dolcetto d'Alba of Winery La Trava in the region of Piedmont is a powerful.
Food and wine pairings with Brich dij Luijs Dolcetto d'Alba
Pairings that work perfectly with Brich dij Luijs Dolcetto d'Alba
Original food and wine pairings with Brich dij Luijs Dolcetto d'Alba
The Brich dij Luijs Dolcetto d'Alba of Winery La Trava matches generally quite well with dishes of beef, pasta or lamb such as recipes of savoyard matafans, chinese soy and chicken noodles (wok style) or sweet and sour braised leg of lamb.
Details and technical informations about Winery La Trava's Brich dij Luijs Dolcetto d'Alba.
Discover the grape variety: Marselan
Supple, fruity reds with a deep robe and melted tannins, featuring aromas of blackcurrant, blackberry, plum, violet, soft spices and garrigue notes. Good consistency and short-to-medium ageing capacity. Made in blends and as a single variety in Languedoc-Roussillon (IGP Pays d'Oc) and exported massively to China where it has become an emblematic quality signature. Also in Brazil and Argentina. A Cabernet Sauvignon × Grenache cross created in 1961 by Paul Truel in Montpellier.
Last vintages of this wine
The best vintages of Brich dij Luijs Dolcetto d'Alba from Winery La Trava are 0
Informations about the Winery La Trava
The Winery La Trava is one of of the world's greatest estates. It offers 18 wines for sale in the of Dolcetto d'Alba to come and discover on site or to buy online.
The wine region of Dolcetto d'Alba
Piedmontese DOC of the Langhe south of Alba, the everyday wine of Barolo and Barbaresco growers. Signature Dolcetto ("little sweet one"): purplish, fruity reds with signature notes of black cherry, blackberry, fresh plum, violet and bitter almond on the finish, present tannins but little acidity, a round and moreish palate — to drink young (1-3 years). A perfect match for cured meats, ragù pasta and Piedmontese cheeses. ~1,900 ha across 33+ communes.
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: Cooked wine
In Provence, wine made from must cooked and reduced over a wood fire, traditionally consumed at Christmas time with the thirteen desserts.
