Chionetti Dogliani San Luigi DOCG 2021

Chionetti Dogliani San Luigi DOCG is a vibrant and fruit-driven red wine from Piedmont, Italy. Made from 100% Dolcetto, it offers aromas of red cherries, plums, and violets, with hints of almonds and spice. The palate is medium-bodied with soft tannins, bright acidity, and a clean, refreshing 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: Light-bodied, Fresh
Grape Varietal: Dolcetto
Tastes Like: Comparable to a light Pinot Noir, with notes of cherry, raspberry, and a touch of spice, balanced by lively acidity and a clean finish.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Piedmont, Italy
Terroir: Clay and sandy soils
Aging: Stainless steel
Serving Temperature: 14-16°C

Chionetti is a celebrated name in Dogliani, Piedmont, renowned for crafting Dolcetto wines that express the varietal's vibrancy and charm. Their San Luigi DOCG is a testament to their commitment to quality and tradition.

Seafood: Grilled tuna or baked cod with Mediterranean herbs.
Poultry: Roast chicken or turkey breast with sage.
Vegetarian: Ratatouille or roasted red pepper pasta.
Meat: Pork medallions or veal scallopini.

Ricotta Salata: Mild and savoury, enhancing the wine's freshness.
Pecorino Toscano: Salty and nutty, complementing the wine's fruit profile.
Fontina: Creamy and soft, balancing the wine's bright acidity.
Grana Padano: Umami-rich and savoury, pairing beautifully with the wine.

Ratatouille

Ingredients:

• 1 eggplant, diced
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 cups tomato passata
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp fresh thyme
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 180°C. Toss eggplant, zucchini, and bell peppers with olive oil, salt, and pepper.
2. Spread vegetables on a baking tray and roast for 20 minutes.
3. In a pan, heat olive oil and sauté garlic. Add tomato passata and thyme, then simmer for 10 minutes.
4. Combine roasted vegetables with the tomato sauce and cook for another 5 minutes.
5. Serve warm, garnished with fresh basil.

Tip: Pair with crusty bread or serve over pasta for a complete meal.