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.

Ravioli del Plin al Burro e Salvia (Piedmontese Pinched Ravioli with Butter & Sage)

Ingredients:

• 500g ravioli del plin (or small meat-filled ravioli)
• 80g butter
• 10 fresh sage leaves
• 50g Parmigiano Reggiano, finely grated
• Salt and cracked black pepper

Instructions:

1. Bring a large pot of salted water to the boil and cook the ravioli until they float to the surface.
2. Meanwhile, melt the butter in a large pan over medium heat.
3. Add the sage leaves and cook gently until the butter becomes lightly golden and fragrant.
4. Drain the ravioli and transfer directly to the pan.
5. Toss gently to coat in the sage butter.
6. Serve immediately with grated Parmigiano and cracked black pepper.

The delicate richness of the ravioli and nutty sage butter complements Dolcetto’s juicy cherry fruit and soft tannins, while the wine’s freshness keeps the pairing balanced and effortlessly drinkable in classic Piedmont style.