Winery Attilio GhisolfiMaggiora Barbera d'Alba
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 Maggiora Barbera d'Alba from the Winery Attilio Ghisolfi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Maggiora Barbera d'Alba of Winery Attilio Ghisolfi in the region of Piedmont is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Maggiora Barbera d'Alba of Winery Attilio Ghisolfi in the region of Piedmont often reveals types of flavors of cherry, oaky or earthy and sometimes also flavors of red fruit, tobacco or vanilla.
Food and wine pairings with Maggiora Barbera d'Alba
Pairings that work perfectly with Maggiora Barbera d'Alba
Original food and wine pairings with Maggiora Barbera d'Alba
The Maggiora Barbera d'Alba of Winery Attilio Ghisolfi matches generally quite well with dishes of pasta, veal or pork such as recipes of seafood lasagna, provencal veal tendrons or sauté of pork with chorizo.
Details and technical informations about Winery Attilio Ghisolfi's Maggiora Barbera d'Alba.
Discover the grape variety: Garnacha Tinta
Supple, sunny reds with a light to intense ruby robe, smooth tannins and a charming, full palate, with signature aromas of ripe red fruits (cherry, raspberry, strawberry), Mediterranean garrigue, spices and peppery notes. Also made as fresh rosés and naturally sweet wines. Star of Priorat DOQ, a component of Rioja DOCa and Navarra DO. The Spanish synonym of Grenache Noir, a Mediterranean variety originally from Aragon.
Last vintages of this wine
The best vintages of Maggiora Barbera d'Alba from Winery Attilio Ghisolfi are 2008, 2011, 2013, 2017 and 2016.
Informations about the Winery Attilio Ghisolfi
The Winery Attilio Ghisolfi is one of of the world's greatest estates. It offers 21 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: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
