Chionetti Dogliani Langhe Nebbiolo La Chiusa 2016

Chionetti Dogliani Langhe Nebbiolo La Chiusa is a refined and elegant red wine from Piedmont, Italy. Made from 100% Nebbiolo, it exhibits aromas of red cherries, rose petals, and tar, with subtle hints of earth and spice. The palate is medium-bodied with firm tannins, bright acidity, and a long, savoury finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium-bodied, Structured
Grape Varietal: Nebbiolo
Tastes Like: Comparable to a classic Chianti, with tart red cherries, rose petal, and earthy undertones, finishing with firm tannins and bright acidity.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Piedmont, Italy
Terroir: Limestone and clay soils
Aging: 12 months in oak
Serving Temperature: 16-18°C

Chionetti is a historic winery in Piedmont, renowned for its commitment to crafting authentic and terroir-driven wines. Their Langhe Nebbiolo La Chiusa captures the essence of Nebbiolo's finesse and complexity.

Seafood: Seared tuna with a balsamic glaze.
Poultry: Duck breast with an orange reduction.
Vegetarian: Wild mushroom pasta or roasted beet tart.
Meat: Veal chops, beef stew, or osso buco.

Taleggio: Creamy and earthy, complementing the wine's tannins.
Fontina: Mild and savoury, balancing the wine's structure.
Pecorino: Salty and nutty, enhancing the wine's complexity.
Parmigiano Reggiano: Umami-rich and bold, pairing beautifully with the wine.

Wild Mushroom Pasta

Ingredients:

• 300g tagliatelle or fettuccine
• 2 cups mixed wild mushrooms, sliced
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/4 cup dry white wine
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped

Instructions:

1. Cook pasta according to package instructions. Reserve 1/2 cup of pasta water.
2. Heat olive oil in a pan and sauté garlic until fragrant. Add mushrooms and cook until tender.
3. Deglaze the pan with white wine and reduce by half.
4. Toss cooked pasta with the mushroom mixture, adding pasta water if needed for consistency.
5. Stir in Parmesan and season with salt and pepper. Garnish with parsley before serving.

Tip: Add a drizzle of truffle oil for an extra luxurious touch.