Winery Barbero'sLa Brina Roero Arneis
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the La Brina Roero Arneis from the Winery Barbero's
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Brina Roero Arneis of Winery Barbero's in the region of Piémont is a powerful with a nice freshness.
Food and wine pairings with La Brina Roero Arneis
Pairings that work perfectly with La Brina Roero Arneis
Original food and wine pairings with La Brina Roero Arneis
The La Brina Roero Arneis of Winery Barbero's matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of my lasagna bolognese (without béchamel sauce), soupions à la provençale or three-cheese pie (beaufort, comté, emmental).
Details and technical informations about Winery Barbero's's La Brina Roero Arneis.
Discover the grape variety: Nebbiolo
A very old grape variety grown in the Italian Piedmont. It has a great resemblance with the Freisa, which also comes from the same Italian region. Among the various massal selections made in Italy, we find lampia, michet and rosé. It can be found in Italy, Austria, Bulgaria, Cyprus, Greece, Mexico, the United States (California), Australia, etc. In France, it is practically unknown, perhaps because it is a delicate and demanding grape variety with, among other things, a fairly long phenological cycle.
Last vintages of this wine
The best vintages of La Brina Roero Arneis from Winery Barbero's are 2017, 2016, 2015
Informations about the Winery Barbero's
The Winery Barbero's is one of of the world's greatest estates. It offers 18 wines for sale in the of Roero to come and discover on site or to buy online.
The wine region of Roero
The wine region of Roero is located in the region of Piémont of Italy. Wineries and vineyards like the Domaine Cascina Riveri or the Domaine Negro Angelo produce mainly wines white, red and sweet. The most planted grape varieties in the region of Roero are Nebbiolo et Brachetto, they are then used in wines in blends or as a single variety. On the nose of Roero often reveals types of flavors of pineapple, red fruit or aniseed and sometimes also flavors of rose water, chamomile or lemon curd.
The wine region of Piémont
Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.
News related to this wine
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Understand (or almost) everything about Bourgogne wines in less than a minute? Just do it! Our social media: Facebook: https://www.facebook.com/BourgogneWines/ Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogne-wines.com/ #BourgogneWines #Bourgogne ...
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A panel discussion about the Chablis appellation
This film is the recording of a webinar on Chablis wines organized in December 2020 with four personalities from Hong Kong: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. They explain the purity of Chablis wines, discuss the latest vintages, and also talk about food and wine pairings, as well as global warming and the transition to more sustainable practices. #Chablis #P ...
The word of the wine: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
