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Paolo Scavino Dolcetto d'Alba DOC 2021

Paolo Scavino Dolcetto d'Alba DOC 2021

$43.00 AUD
$43.00 AUD
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Varietal
Region
Winery
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Description

Paolo Scavino Dolcetto d'Alba DOC is a fresh and lively red wine from Piedmont, Italy. Made from 100% Dolcetto, it offers aromas of ripe blackberries, plums, and violets, with hints of almond and spice. The palate is medium-bodied with soft tannins, vibrant acidity, and a clean, fruity 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.

Wine Details

Type: Red Wine
Style: Medium-bodied, Fresh
Grape Varietal: Dolcetto
Tastes Like: Comparable to a youthful Gamay, with vibrant red plum, black cherry, and a touch of spice, finishing with smooth tannins and a lively finish.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Piedmont, Italy
Terroir: Sandy and clay soils
Aging: Stainless steel
Serving Temperature: 16-18°C

Winery

Paolo Scavino is a prestigious winery in Piedmont, Italy, known for producing elegant and terroir-driven wines. Their Dolcetto d'Alba is a vibrant expression of this classic varietal, crafted with precision and care.

Food Pairings

Seafood: Grilled tuna or salmon steaks.
Poultry: Herb-roasted chicken or turkey meatballs.
Vegetarian: Roasted vegetable lasagna or mushroom risotto.
Meat: Pork tenderloin, beef stew, or lamb chops.

Cheese Pairings

Pecorino: Salty and nutty, enhancing the wine's acidity.
Fontina: Mild and creamy, balancing the wine's freshness.
Ricotta Salata: Light and savoury, complementing the wine's fruit profile.
Parmigiano Reggiano: Umami-rich and nutty, pairing beautifully with the wine.

Recipe

Roasted Vegetable Lasagna

Ingredients:

  • 250g lasagna sheets
  • 2 zucchini, sliced
  • 2 eggplants, sliced
  • 1 red bell pepper, sliced
  • 2 cups tomato passata
  • 200g mozzarella, sliced
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • Fresh basil leaves

Instructions:

  1. Preheat oven to 180°C. Roast zucchini, eggplant, and bell pepper with olive oil, salt, and pepper until softened.
  2. In a baking dish, layer lasagna sheets, tomato passata, roasted vegetables, mozzarella, and Parmesan.
  3. Repeat layers and finish with Parmesan on top.
  4. Bake for 25–30 minutes until bubbly and golden. Garnish with fresh basil before serving.

Tip: Serve with a side of garlic bread for a complete meal.

Tags: Dolcetto, Italy, Light-bodied-red-wine, Piedmont

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