Winery BineNi.Lo 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 Ni.Lo Barbera from the Winery Bine
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ni.Lo Barbera of Winery Bine in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Ni.Lo Barbera
Pairings that work perfectly with Ni.Lo Barbera
Original food and wine pairings with Ni.Lo Barbera
The Ni.Lo Barbera of Winery Bine matches generally quite well with dishes of pasta, veal or pork such as recipes of express beef cannelloni, osso-bucco with asian flavours, funambuline style or cantonese rice.
Details and technical informations about Winery Bine's Ni.Lo Barbera.
Discover the grape variety: Egiodola
Intensely coloured, structured reds with a dark ruby robe, firm tannins and a dense palate of blackfruit (blackberry, blackcurrant, plum), cherry, spices, black pepper and balsamic notes. A tannin-rich profile adding colour and structure to southern blends. Grown mainly in the South-West (Aveyron, Tarn, Aquitaine) for IGP and VDP wines. French hybrid created in 1954 by INRA Bordeaux (fer servadou × abouriou), a modern teinturier grape.
Last vintages of this wine
The best vintages of Ni.Lo Barbera from Winery Bine are 2018, 0
Informations about the Winery Bine
The Winery Bine is one of of the world's greatest estates. It offers 8 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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
