Winery Baldi PierfrancoRubigo Barbera d'Asti
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 Rubigo Barbera d'Asti from the Winery Baldi Pierfranco
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rubigo Barbera d'Asti of Winery Baldi Pierfranco in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Rubigo Barbera d'Asti
Pairings that work perfectly with Rubigo Barbera d'Asti
Original food and wine pairings with Rubigo Barbera d'Asti
The Rubigo Barbera d'Asti of Winery Baldi Pierfranco matches generally quite well with dishes of pasta, veal or pork such as recipes of multicoloured butterfly pasta, oven-baked veal cutlets or turkey stuffed with chestnuts.
Details and technical informations about Winery Baldi Pierfranco's Rubigo Barbera d'Asti.
Discover the grape variety: Trincadeira das Pratas
Lively, fresh dry whites with a pale golden colour and a lean, crisp palate; signature aromas of citrus (lemon, grapefruit), white flowers and fresh Portuguese herbal notes. Refreshing, drink young. Preserved for its heritage value and studied for its genetic interest among indigenous Portuguese grapes. Indigenous Portuguese white grape, with no direct genetic link to the red Trincadeira despite the shared name.
Last vintages of this wine
The best vintages of Rubigo Barbera d'Asti from Winery Baldi Pierfranco are 2011, 0
Informations about the Winery Baldi Pierfranco
The Winery Baldi Pierfranco is one of of the world's great estates. It offers 23 wines for sale in the of Asti to come and discover on site or to buy online.
The wine region of Asti
Italian capital of sweet, aromatic sparklers. Signature Asti DOCG: light, muscat-scented sparklers from Moscato Bianco with signature notes of fresh grape, peach, apricot, orange blossom and sage, opulent yet balanced sweetness, low alcohol (~7%) — a dessert treat. Moscato d'Asti a more delicate, slightly fizzy (frizzante) version. Also lively, fruity Barbera reds, peppery Grignolino and sweet, musky Brachetto d'Acqui.
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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
