Description
The Dogliani, Superiore variety of the wine made from Dolcetto grapes (grown in 9 towns of Langa Dogliani, in the province of Cuneo) is a warm, velvety and full-bodied red wine. The new Dogliani Superiore Docg Dolcetto or Dogliani was officially recognize in April 2011, merging the existing designation of Dogliani Superiore Docg with Doc Dolcetto di Dogliani and Dolcetto delle Langhe Monregalesi. The history of this wine is linked to Luigi Einaudi, a young winemaker and future president of the Italian Republic, who at the beginning of the twentieth century was able to revive the cultivation of Dolcetto in these territories.
Data Sheet
Dogliani Docg
Production regulations: D.M. April 4, 2011.
Grape Variety: Dolcetto 100%.
Colour: ruby red.
Bouquet: fruity and characteristic.
Taste: dry, almondy, harmonic.
Minimum alcohol content: 12% vol.
Dogliani Superiore Docg
Production regulations: D.M. April 4, 2011.
Grape Variety: Dolcetto 100%.
Colour: ruby red.
Bouquet: fruity and characteristic.
Taste: dry, almondy, harmonic.
Ageing: minimum 12 months.
Minimum alcohol content: 13% vol.
Production regulations: D.M. April 4, 2011.
Grape Variety: Dolcetto 100%.
Colour: ruby red.
Bouquet: fruity and characteristic.
Taste: dry, almondy, harmonic.
Minimum alcohol content: 12% vol.
Dogliani Superiore Docg
Production regulations: D.M. April 4, 2011.
Grape Variety: Dolcetto 100%.
Colour: ruby red.
Bouquet: fruity and characteristic.
Taste: dry, almondy, harmonic.
Ageing: minimum 12 months.
Minimum alcohol content: 13% vol.
Consortium
Consorzio di Tutela Barolo Barbaresco Alba Langhe e Dogliani
Administration: Corso Enotria, 2/C - Ampelion 12051 Alba (CN)
T +39 0173 441074 F +39 0173 361380
http://www.langhevini.it/ consorzio.vini@langhevini.it
Administration: Corso Enotria, 2/C - Ampelion 12051 Alba (CN)
T +39 0173 441074 F +39 0173 361380
http://www.langhevini.it/ consorzio.vini@langhevini.it
DO YOU KNOW
Dogliani is a table wine. It goes well with pasta dishes of the Langhe tradition, especially “ravioli del plin” and “tajarin” with meat sauce or truffles; it is particularly suitable served with white meats, cold cuts and fresh cheeses. Serve at 16-20 °C.