Winery BatasioloKiolo 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 Kiolo Barbera from the Winery Batasiolo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Kiolo Barbera of Winery Batasiolo in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Kiolo Barbera
Pairings that work perfectly with Kiolo Barbera
Original food and wine pairings with Kiolo Barbera
The Kiolo Barbera of Winery Batasiolo matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta carbonara almost like the real thing, veal breast with new vegetables or fricadella.
Details and technical informations about Winery Batasiolo's Kiolo Barbera.
Discover the grape variety: Lignage
Noble grape variety, formerly known in Loir et Cher, more precisely on the right bank of the Loire Valley between Blois and Tours. It is completely unknown in other French wine regions and abroad. Absent today from the Loire vineyards, its reintroduction, even if limited, should not be long in coming.
Informations about the Winery Batasiolo
The Winery Batasiolo is one of of the world's great estates. It offers 72 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
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.
The word of the wine: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
