{"id":2679,"date":"2011-12-04T16:39:23","date_gmt":"2011-12-04T15:39:23","guid":{"rendered":"http:\/\/www.langhe.net\/?p=2679"},"modified":"2017-09-25T17:30:23","modified_gmt":"2017-09-25T15:30:23","slug":"doc-dolcetto-di-dogliani-2009-l-sambu-ca-neuva","status":"publish","type":"post","link":"https:\/\/langhe.net\/en\/2679\/doc-dolcetto-di-dogliani-2009-l-sambu-ca-neuva\/","title":{"rendered":"DOC Dolcetto di Dogliani 2009 &#8216;L Sambu Ca Neuva"},"content":{"rendered":"<p><a title=\"Dolcetto\" href=\"https:\/\/langhe.net\/vines\/dolcetto-en\/?lang=en&amp;lang=en\">Dolcetto<\/a> (called \u201cd\u00f9cet\u201d in the local dialect) is a Piedmontese red wine produced in the provinces ofAsti,CuneoandAlessandriaand the rigorous disciplinary rules regulate the several DOC and DOCG.<\/p>\n<p>Dolcetto is the wine of people, and it produced using only the Dolcetto grape variety. It is a wine that one can drink every day and it can be found as house wine in several taverns, but also in restaurants because the price-quality relationship is good. Dolcetto is a delicate wine that can be easily paired with food.<\/p>\n<p>It is a young wine, the first to be put on the market after the vintage. During its aging in stainless steel tanks (a process that highlights its typical fruity flavour) is periodically poured in order to remove the dregs.<\/p>\n<p><a title=\"Buy Online This Wine - Dogliani DOCG L\u2019Samb\u00f9 C\u00e0 Neuva\" href=\"http:\/\/shop.langhe.net\/en\/product\/dogliani-docg-sambu-caneuva\/\">Dolcetto di<\/a><a title=\"Buy Online This Wine - Dogliani DOCG L\u2019Samb\u00f9 C\u00e0 Neuva\" href=\"http:\/\/shop.langhe.net\/en\/product\/dogliani-docg-sambu-caneuva\/\"> Do<\/a><a title=\"Buy Online This Wine - Dogliani DOCG L\u2019Samb\u00f9 C\u00e0 Neuva\" href=\"http:\/\/shop.langhe.net\/en\/product\/dogliani-docg-sambu-caneuva\/\">gliani<\/a><a title=\"Buy Online This Wine - Dogliani DOCG L\u2019Samb\u00f9 C\u00e0 Neuva\" href=\"http:\/\/shop.langhe.net\/en\/product\/dogliani-docg-sambu-caneuva\/\"> DOC L&#8217; Samb\u00f9 2009<\/a> of the winery <a href=\"http:\/\/caneuva.com\/\" target=\"_blank\" rel=\"noopener\">C\u00e0 Neuva<\/a> is a fresh and lively wine, which is characterized by a fermentation period of 8\/10 days at a controlled temperature of 26 \u00b0C. Punching down and delastage are used to extract colour, flavour and structure. It is aged 10 months in stainless steel tanks and, once bottled, it takes 4 months before it can be sold.<\/p>\n<p>In the glass this Dolcetto shows a deep ruby red colour, the nose is fruity and winey with hints of cherry and raspberry. In the mouth it is dry with a good structure. The finish is pleasantly bitter, a typical feature of this grape variety.<\/p>\n<p>Being an all-course wine, it goes good with the typical Piedmontese antipasti, such as <a title=\"Carne cruda all\u2019albese\" href=\"https:\/\/langhe.net\/recipes\/carne-cruda-allalbese-en\/?lang=en&amp;lang=en\">carne all\u2019albese<\/a> (thinly sliced raw meat) or <a title=\"Vitel tonn\u00e9\" href=\"https:\/\/langhe.net\/recipes\/vitel-tonne-2\/?lang=en&amp;lang=en\">vitello tonnato<\/a> (poached veal served cold in tuna mayonnaise), but it is also perfect with salami, stuffed pasta such as ravioli, stew with polenta, white meat and soft <a href=\"https:\/\/langhe.net\/food\/cheeses\/?lang=en\">cheeses<\/a> like <a title=\"Toma piemontese\" href=\"https:\/\/langhe.net\/976\/toma-piemontese\/?lang=en&amp;lang=en\">toma cheese <\/a>produced in the Langhe.<\/p>\n<p>Serving temperature: 14-16 \u00b0C<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dolcetto (called \u201cd\u00f9cet\u201d in the local dialect) is a Piedmontese red wine produced in the provinces ofAsti,CuneoandAlessandriaand the rigorous disciplinary rules regulate the several DOC and DOCG. Dolcetto is the wine of people, and it produced using only the Dolcetto grape variety. It is a wine that one can drink every day and it can [&hellip;]<\/p>\n","protected":false},"author":101,"featured_media":97548,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1567],"tags":[],"lgarea":[],"class_list":["post-2679","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eat-drink"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>DOC Dolcetto di Dogliani 2009 &#039;L Sambu Ca Neuva<\/title>\n<meta name=\"description\" content=\"Dolcetto (called \u201cd\u00f9cet\u201d in the local dialect) is a Piedmontese red wine produced in the provinces ofAsti,CuneoandAlessandriaand the rigorous 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Dal 2004 lavora come tecnico di laboratorio presso l\u2019azienda vitivinicola Fontanafredda S.r.l. di Serralunga d\u2019Alba dove svolge analisi chimiche, microbiologiche, enzimatiche e sensoriali su mosti e vini. Cura la sezione Wine Quiz sul sito Tablino.it, \u00e8 iscritto all\u2019Associazione Enologi Enotecnici Italiani. -------------------------------------------------------------------------- Simone Tablino was born in Turin in1980 and lives in Alba. He graduated from the University of Turin in 2007 with a Bachelor\u2019s degree in Viticulture and Enology. He\u2019s been working since 2004 as laboratory technician for the wine company Fontanafredda S.r.l. in Serralunga d\u2019Alba, where he conducts chemical, microbiological, enzymatic and sensorial analysis on musts and wines. He is member of the professional Italian association Assoenologi.","url":"https:\/\/langhe.net\/en\/author\/simonetablino\/"}]}},"acf":[],"_links":{"self":[{"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/posts\/2679","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/users\/101"}],"replies":[{"embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/comments?post=2679"}],"version-history":[{"count":0,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/posts\/2679\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/media\/97548"}],"wp:attachment":[{"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/media?parent=2679"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/categories?post=2679"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/tags?post=2679"},{"taxonomy":"lgarea","embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/lgarea?post=2679"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}