Langhe Dolcetto DOC Massucco

Piedmont
Langhe Dolcetto Doc
2020
Sku: 0825
Until stocks
Q.ty
€ 7.99 € 9.65
Shipping within Friday 01 July, if you order within 6 hours e 5 minutes

Opzione Quantità

3 bottles
€ 23.97
Purchase
-17%
6 bottles
€ 47.94
Purchase
-17%
12 bottles
€ 95.88
Purchase
-17%

Awards and honors

Punteggio sommelier
87/100
2022

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The Massucco winery produces wine since generations. It is located in Piedmont in the Roero area whi...
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Wine Characteristics

Winery
Massucco
Region
Piedmont
Wine list:
Dolcetto d'Alba
Denomination:
Langhe Dolcetto Doc
Vintage:
2020
Grapes:
100% Dolcetto
Alcohol:
12,00%
Dimension:
Standard bottle
Cl:
75cl
Style:
Medium-bodied and fragrant
Pairing:
Polenta taragna, Cold meats and salami, Cannelloni, Risotto, Cockerel grilled, Hot appetizers of fish, Pasta with meat sauce, Gnocchi al ragù
Sulfites:
Contains sulfites
Code ICQRF:
CN/1707
Winerry's Headquarter:
Massucco - Castagnito (CN) - Via Serra, 2c

Descrizione vino

Among the 13 denominations of wines present in Piedmont, the Dolcetto is one of the more renowned in the world. In addition the Langhe denomination is a further particularity connected to this wine because it is produced in the Roddino hamlet in the Langhe territory. It is produced with “dolcetto” grapes cultivated in a North-east exposition at 350 above the sea level. The youngest grapes are cultivated on the southern side of the Tanaro river in a sandy silt soil which keeps the humidity and the nutriment for the vine for long time even in summer. This permits a very good profit that achieves the 100 quintal per hectares.

 

Characteristics of the Langhe Dolcetto

It has a ruby red color almost violet. It has an extremely winy and fruity scent. It has a dry taste, pleasant and a bit bitter. It has a discrete body with a balanced persistence.

 

Suggested matches while tasting this red wine from Piedmont

This fantastic red wine could be served fresh at 15°C in Bordeaux wine glasses matched with green fish or lake fish with cornmeal mush. It can be also served at 18°C with more structured courses such as vegetables and white meats. 

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