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.

Food and wine pairings: 

Roasts

Roasts

Main courses of meat

Main courses of meat

Aged cheeses

Angelo’s Recipes

“Bagnetto rosso piemontese” for mixed boiled meat

Difficulty: medium 
Prep time: 30 minutes (recommended the day before)
Serves: 8/10

  1. Anchovies
  2. Rubra sauce
  3. Cirio tomato sauce
  4. Eggs
  5. 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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