Winery Adriano Marco e VittorioBarbaresco
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Barbaresco from the Winery Adriano Marco e Vittorio
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barbaresco of Winery Adriano Marco e Vittorio in the region of Piedmont is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Barbaresco of Winery Adriano Marco e Vittorio in the region of Piedmont often reveals types of flavors of earth, oak or red fruit and sometimes also flavors of black fruit.
Food and wine pairings with Barbaresco
Pairings that work perfectly with Barbaresco
Original food and wine pairings with Barbaresco
The Barbaresco of Winery Adriano Marco e Vittorio matches generally quite well with dishes of beef, pasta or lamb such as recipes of polish goulash, meat lasagna or pizza queen with merguez.
Details and technical informations about Winery Adriano Marco e Vittorio's Barbaresco.
Discover the grape variety: Nebbiolo
Austere, noble reds, pale in colour and quick to turn garnet, with powerful tannins and high acidity, showing aromas of sour cherry, faded rose, tar, white truffle, leather and balsamic notes with age. Outstanding ageing potential. Absolute star of Piedmont with Barolo DOCG and Barbaresco DOCG, also in Roero, Gattinara, Ghemme and Valtellina (Chiavennasca). A late-ripening Italian variety among the world's greatest.
Last vintages of this wine
The best vintages of Barbaresco from Winery Adriano Marco e Vittorio are 2009, 2015, 2012, 2011 and 0.
Informations about the Winery Adriano Marco e Vittorio
The Winery Adriano Marco e Vittorio is one of of the world's greatest estates. It offers 21 wines for sale in the of Piedmont to come and discover on site or to buy online.
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: Size (champagne)
Juices that flow from the press after the cuvée, at the second pressing. Less fine, often more vegetal, it is mainly used to make the first price champagnes.
