Winery AbbonaBarbera d'alba
Unknow wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Barbera d'alba
Pairings that work perfectly with Barbera d'alba
Original food and wine pairings with Barbera d'alba
The Barbera d'alba of Winery Abbona matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta with tuna and laughing cow, duck breast with black figs or pan-fried carrots.
Details and technical informations about Winery Abbona's Barbera d'alba.
Discover the grape variety: Tinta Francisca
Supple, fruity reds with a clear ruby colour, silky tannins and charming palate, showing simple aromas of red fruits (cherry, raspberry), plum, gentle spices and floral notes. Airy, confidential profile. A very minor component of traditional Port blends, it represents part of the ampelographic heritage of the Douro. Native Portuguese black variety of the Douro, grown in confidential quantities among the ancient studied cultivars.
Last vintages of this wine
The best vintages of Barbera d'alba from Winery Abbona are 0
Informations about the Winery Abbona
The Winery Abbona is one of of the world's greatest estates. It offers 1 wines for sale in the of Barbera d'Alba to come and discover on site or to buy online.
The wine region of Barbera d'Alba
Premium Piedmontese Barbera around Alba (heart of the Langhe). Fleshier, more concentrated reds than neighbouring Asti, with signature notes of ripe black cherry, candied plum, violet and sweet spices, characteristic fresh acidity and round tannins. Frequent barrel ageing (chocolate, vanilla). Generous palate, accessible young, age-worthy Superiore versions.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Destemming
Operation consisting in eliminating the vegetal part of the bunch supporting the berries, its maceration with the must giving a herbaceous taste to the wine.
