DOLCETTO DI DOGLIANI SAN LUIGI 2018
Dolcetto Dogliani San Luigi 2018 is a natural wine produced by Chionetti. The "San Luigi" is one of the major protagonists of the denomination thanks to the passion and work of Quinto Chionetti, spiritual father and custodian of the wine heritage of Dogliani. A wine that perfectly identifies the identity of Dolcetto with its liveliness, freshness, and fluidity.
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|Region or area||Piemonte|
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Dolcetto Dogliani San Luigi 2018 Chionetti
Dolcetto Dogliani San Luigi 2018 is a natural wine produced by Chionetti. This wine is made with only Dolcetto grapes coming from the cru "San Luigi", and it is one of the major protagonists of the denomination thanks to the passion and work of Quinto Chionetti, spiritual father and custodian of the wine heritage of Dogliani. His nephew Nicola, today at the reins of the company, has the merit of having converted the production to organic agriculture. Chionetti's wines thus follow the traditional style of the company with a natural production in which all the steps are carried out carefully and with the absolute prohibition of the use of chemical products: starting from the manual harvest, fermentation takes place spontaneously using only indigenous yeasts , without filtrations or stabilizations, which occur naturally in the winter cold.
Dolcetto Dogliani San Luigi 2018 is a wine that perfectly identifies the identity of Dolcetto with its liveliness, freshness, and smoothness: from the intense ruby red color with purple reflections, the nose releases the typical fruity hints of cherry and red berry fruit which veer towards an elegant floral aroma of violet. In the mouth it is animated by a pleasant freshness and a delicate tannin. It is an extremely pleasant and drinkable wine, light and harmonious. Perfect to drink immediately and medium-bodied, it is very versatile in combinations. It goes well with meat-based first courses and risotto, meat-based second courses and medium-aged cheeses.
DENOMINATION: Dogliani DOCG
REGION: Piedmont (Italy)
GRAPES: 100% Dolcetto
VINIFICATION: harvest and spontaneous alcoholic fermentation with maceration on the skins for 10 days in September. It is aged for about a year in steel from the harvest to the sale. No filtration or stabilization.