{"product_id":"bij-jef-wijn-bij-het-texels-lam-copy","title":"Goud - Wine with the Veal Cheek ","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePurple-red in color. A bomb of fresh red fruit on the nose. A fresh, elegant start with a pleasant taste of blackberry, wild strawberry, and raspberry. Long, intense finish.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDolcetto d’Alba - Massolino\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cem\u003eProducer:\u003c\/em\u003e Massolino Vigna Rionda\u003cbr\u003e\u003cem\u003eClassification:\u003c\/em\u003e DOC Dolcetto d’Alba\u003cbr\u003e\u003cem\u003eType of wine:\u003c\/em\u003e Light red wine\u003cbr\u003e\u003cem\u003eGrape variety\/varieties:\u003c\/em\u003e Dolcetto\u003cbr\u003e\u003cem\u003eClosure:\u003c\/em\u003e Cork\u003cbr\u003e\u003cem\u003eCountry:\u003c\/em\u003e Italy\u003cbr\u003e\u003cem\u003eWine region:\u003c\/em\u003e Piedmont\u003cbr\u003e\u003cbr\u003e\u003cem\u003eWinemaking:\u003c\/em\u003e In the second half of September, the grapes are hand-picked. Fermentation at 27-29ºC and skin contact lasts 7 to 9 days. This is followed by malolactic fermentation and a short period of maturation in stainless steel. After bottling, the wine remains in bottle for at least 4 more months. In total, an average of 17,000 bottles are produced per year.\u003cbr\u003e\u003cbr\u003e\u003cem\u003eRegion data:\u003c\/em\u003e Piedmont (literally ‘at the foot of the mountains’) encompasses a large wine region southeast of the city of Turin, in northwest Italy. One of the subregions is Barolo, named after a village of the same name. The area covers 1,700 ha of vineyard, with over 750 winegrowers active. The soil in the eastern part of the Barolo region with the villages of Castiglione Faletto, Serralunga d’Alba, and Monforte is of maritime origin and contains calcareous marl and iron. As a result, the wines are full and robust, have a lot of color, and can age well. This is in contrast to the western part with the villages of La Morra and Barolo, where the soil contains more magnesium and manganese, making the wines more aromatic, elegant, and quicker to mature. Barolo wines, always from the nebbiolo grape, enjoy worldwide fame; together with Brunello from Tuscany and Amarone della Valpolicella, they are the most famous wines of Italy. In addition to wines from the nebbiolo grape, the region is also known for red wines made from the barbera and dolcetto grapes.\u003cbr\u003e\u003cbr\u003e\u003cem\u003eProducer information:\u003c\/em\u003e Massolino is a family business, founded in 1896 by Giovanni Massolino. The company covers 23 ha and is now led by brothers Franco and Roberto Massolino, who represent the fourth generation, both trained as winemakers. They have partially implemented a modern style. Stainless steel tanks and many barriques, 225-liter oak barrels, are used, but also the classic large oak barrels. The company is renowned for its fantastic Barolo wines; their Vigna Rionda is legendary. The simpler Barbera and Dolcetto stand out for their fruit structure.\u003cbr\u003e\u003cbr\u003e\u003cem\u003eServing suggestions:\u003c\/em\u003e With red meat, veal, lamb, Iberico, poultry such as tame duck, risottos, mushroom dishes, spicy, hard and mild blue cheeses. Suitable for serving slightly cooler.\u003cbr\u003e\u003cbr\u003e\u003cem\u003eServing temperature:\u003c\/em\u003e 18ºC\u003cbr\u003e\u003cbr\u003e\u003cem\u003eOther information:\u003c\/em\u003e  From a plot of 2.5 hectares at 330 meters in the municipality of Serralunga d’Alba, this Dolcetto is made. The soil contains a lot of limestone. The average age of the vines is 20-25 years. Dolcetto means ‘little sweet one’, but the wine is always dry. The grape ripens early and produces a wine with low acidity; however, the dark red skin contains a lot of tannin. Through a short fermentation, usually 1 week, it is prevented that too much tannin ends up in the wine. Dolcetto, also known as nera dolce or ormeasco, grows on the higher vineyards in the area, where nebbiolo and barbera have much difficulty ripening. Drink within 3 to 4 years after the harvest.\u003cbr\u003e\u003cbr\u003e\u003cem\u003eAllergen:\u003c\/em\u003e sulfites\u003c\/p\u003e ","brand":"Nick de Kousemaeker \u0026 Herman den Blijker","offers":[{"title":"Default Title","offer_id":50502723567958,"sku":"CLAC-340035-","price":28.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0605\/1210\/8718\/files\/69611-2021-F_bfd1a82a-a9ce-4b4d-aee1-0c7a62082bed.jpg?v=1761081570","url":"https:\/\/exploresous.com\/en-be\/products\/gold-wine-at-the-kalfwang","provider":"SOUS ","version":"1.0","type":"link"}