Poderi Luigi Einaudi

Dolcetto di Dogliani

8.727 ratings
8.73 pro ratings
Dogliani, Cuneo, Piedmont, Italy
Dolcetto
Pork
Top Notes For
Matt Sterr

100% Dolcetto. Dried cherries and woodsmoke.

100% Dolcetto. Dried cherries and woodsmoke.

1 person found it helpfulSep 1st, 2017
Dana Brown

Best table wine

Best table wine

Aug 30th, 2019
Sharon Su

Need to breathe. $16. Nice dry finish. Medium body. Would buy and drink again.

Need to breathe. $16. Nice dry finish. Medium body. Would buy and drink again.

Feb 26th, 2019
Luis Arguero (@winefromAtoZ)

Vibrant color. Earthy. Ripe red fruits. Balanced. Silky finish. A beautiful representation of the Dolcetto varietal.

Vibrant color. Earthy. Ripe red fruits. Balanced. Silky finish. A beautiful representation of the Dolcetto varietal.

Mar 12th, 2018
Steve S

Herbal, dark fruit, spicy, aperitif wine with prosciutto maybe. Dogliani is the "grand cru" for making dolcetto

Herbal, dark fruit, spicy, aperitif wine with prosciutto maybe. Dogliani is the "grand cru" for making dolcetto

Apr 14th, 2017
Keith Lite

Drink and enjoy. Its a terrific wine made for drinking NOW

Drink and enjoy. Its a terrific wine made for drinking NOW

Feb 28th, 2017
kasimir bujak

bouquet of ripe blackcurrant, wood, cinnamon, red licorice
....this was light but tannic- blackcurrant- faint charcuterie. sleek and woody.

bouquet of ripe blackcurrant, wood, cinnamon, red licorice
....this was light but tannic- blackcurrant- faint charcuterie. sleek and woody.

Dec 1st, 2016
Federico

Discreto

Discreto

Nov 13th, 2016
Денис Автономов

чудесный аромат, сухие фрукты, свежий, среднее тело, танины.

чудесный аромат, сухие фрукты, свежий, среднее тело, танины.

Oct 16th, 2016
Young Bock Lee

Lush, broody, black fig and fat aromas. Med plus body, med plus acidity, med minus tannin, fat and rich texture with short black fig and hint of pepper fonish. Drunk with bagna cauda with red pepper and bread, salumi plate.

Lush, broody, black fig and fat aromas. Med plus body, med plus acidity, med minus tannin, fat and rich texture with short black fig and hint of pepper fonish. Drunk with bagna cauda with red pepper and bread, salumi plate.

May 20th, 2016