Winery Acini D'OroProvincia Di Pavia Barbera
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with pork, poultry or veal.
Taste structure of the Provincia Di Pavia Barbera from the Winery Acini D'Oro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Provincia Di Pavia Barbera of Winery Acini D'Oro in the region of Lombardia is a powerful with a nice freshness.
Food and wine pairings with Provincia Di Pavia Barbera
Pairings that work perfectly with Provincia Di Pavia Barbera
Original food and wine pairings with Provincia Di Pavia Barbera
The Provincia Di Pavia Barbera of Winery Acini D'Oro matches generally quite well with dishes of pasta, veal or pork such as recipes of fideuà (paella with pasta and fish), grenadins of veal with ceps or tripe in the style of caen.
Details and technical informations about Winery Acini D'Oro's Provincia Di Pavia Barbera.
Discover the grape variety: Exalta
Intraspecific cross between the Hamburg Muscat and the Perlette obtained in 1966, registered in 1989 in the Official Catalogue of table grape varieties, list A1.
Informations about the Winery Acini D'Oro
The Winery Acini D'Oro is one of of the world's greatest estates. It offers 5 wines for sale in the of Lombardia to come and discover on site or to buy online.
The wine region of Lombardia
Lombardy is one of Italy's largest and most populous regions, located in the north-central Part of the country. It's home to a handful of popular and well-known wine styles, including the Bright, cherry-scented Valtellina and the high-quality Sparkling wines Franciacorta and Oltrepo Pavese Metodo Classico. Lombardy is Italy's industrial powerhouse, with the country's second largest city (Milan) as its regional capital. Despite this, the region has vast tracts of unspoiled countryside, home to many small wineries that produce a significant portion of the region's annual wine production of 1.
The word of the wine: Concentrate
Said of a wine that is rich in all its components (sugars in sweet wines, tannins in red wines, aromatic compounds) and that leaves an impression of density, intensity and depth.
