Color: Ruby red coming from Barbera wine, brilliant, intense (no added colors)
Nose: The nose is an explosion of herbs and spices that overlap the fruity notes coming from the Barbera wine. You can feel the absinthe, typical Vermouth essence, well balanced with the rich context that alternates scents of floral notes, spicy notes and fruity notes, wild berries, black cherry and cocoa.
Palate: In the mouth the flavour is full, velvety, bitterish although the sweetness prevails.
Pairings: Born as an aperitif but also well appreciated in combination with chocolate cakes, pralineries, dried fruits. Great if you mix it in cocktails with endless combination; from the classic America- no or Negroni to the most innovative proposals of international barman; distinctive feature which imprints on mixing.
Vermouth 18/70 is an excellent expression of Dogliotti’s goal: with a base of Moscato d’Asti, which gives it an incredible aromatic profile and determines the natural residual sugar, they have added a new line of Vermouth to their products. The result is the fruit of decades of ever more refined experimentation in the cellar, a Vermouth that is faithful to Turin’s tradition but has a modern twist. The distinctive mark of the 18/70 is its natural sweetness, which comes from naturally-occurring sugars of the moscato. No sugars or colorants are added, and its alcohol grade is low.
The transparent glass bottle shows off the characteristic, bright golden tones of moscato. On the nose, it’s delicate, expressive, and elegant. Like a typical Vermouth, its aromatic notes mingle with spices and herbs, particularly absinthe; and light fruity, floral, and citrus notes. Tasting it is a continual evolution in sensations: it is intriguing and inviting. In the mouth, it’s rich and full-bodied. An initial sweetness is balanced with its fine, acidic structure and final bitter taste.
Vermouth 18/70 is perfect for aperitivo for its elegant, fine characteristics. Its flavors are exalted both neat or on the rocks, garnished with lemon. It is also perfect for cocktails; the combinations are endless, from the classic Americano to the creative inventions of international barmen around the globe.
It is produced from Moscato Bianco grapes and is known for its surprising perfume-like fragrance, light-body, semi-sparkling, spritzy character lower alcohol content (typically to the tune of the around 5-8% abv) and its dazzling fruit-forward palate profile with a welcoming sweet factor.The wine’s color steers towards straw yellow with occasional tinges of gold. Moscato’s inherent aromatics are simply stunning – orange blossom, honeysuckle, almonds, ginger and fruit dominated by green grapes, citrus tones and ripe peach nuances. On the palate, you can expect an impressive lineup of fresh, forward fruit with sugar levels ranging from semi-sweet to sweet and wrapped in medium acidity From pear and apple, to orange and lime with consistent appearances in the ripe, juicy peach and apricot category, Moscato’s flavors are extraordinarily fruit-filled. The delicate cascade of bubbles, light body and sweet surprise culminate to woo and win many unsuspecting palates to the wide world of wine
Nose: Intense perfume with floral and fruity sensations
Taste: Fresh, intense and characteristic aroma, dry with high acidity. Tends to become more full and armonious with age.
Food Pairings: It is a wine that can be served during the whole meal; great with cold cuts, ham, red and white meat. Different kinds of pasta and some kind of fish like eel and carp
Color: Garnet-red with orange highlights
Perfume: Violet and dog-rose bouquet with leather and spicy note
Taste: Dry, quite tannic, mouth-filling, demanding velvety and well-balanced
Food match: Grilled meat, game meat, mature cheese, savory meals according with the piedmont traditional food
Wine making: De-stemming, so pressing of the grapes, fermentation and maceration on the skins for approx. 10 days. During the maceration the must is pumped over in the dèlestage way to extract the colour and varietal aromas. After two decantation to eliminate the solid parts come the malolactic fermentation. Then the wine is matured in wooden casks of different status for 24/30 months, with weekly topping-up, tastings and analyses to make sure the wine is developing correctly
Temperature of service: 18 – 22 ° C
Ageing: Depending on the vintage, Barolo can be kept for several decades; store bottles lying down in a dark, damp-free environment at cool temperature. It can be at its top 7 years after vintage
Conservation: Cold storage in fresh wine cellars