Dolcetto di Ovada DOC

DENOMINATION: Dolcetto di Ovada DOC
ALCOHOL CONTENT: 13 %
BOTTLE CAPACITY: 75 cl
ANNUAL PRODUCTION: about 15.000 bottles
VINEYARDS LOCATION: San Cristoforo
VINEYARDS HEIGHT: 250 mAMSL
EXPOSURE: South-west
SURFACE: 3 ha
VINEYARD AGE: 20-30 years old
VARIETY: Dolcetto (100%)
The harvest is usually done from the first half of September. Bottling generally takes place in early March. Stainless steel only.
Angelo’s Recipes
“Bagnetto rosso piemontese” for mixed boiled meat
Difficulty: medium
Prep time: 30 minutes (recommended the day before)
Serves: 8/10
- Anchovies
- Rubra sauce
- Cirio tomato sauce
- Eggs
- Capers
Ingredients:
– 3 hg anchovies
– 1 jar rubra sauce
– 130 g Cirio tomato sauce
– extra virgin olive oil
– 2 boiled eggs
– capers (a handful)
Instructions:
Clean the anchovies with water and a little bit of vinegar. Finely chop the parsley, peel the hard-boiled eggs and cut them in half. In a glass bowl mix the rubra sauce, the Cirio sauce, parsley, capers, anchovies and finally a glass of olive oil. This sauce is exquisite with Piedmontese mixed boiled meat.
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