Winery BoroliFagiani Barbera d'Alba Superiore
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 Fagiani Barbera d'Alba Superiore from the Winery Boroli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fagiani Barbera d'Alba Superiore of Winery Boroli in the region of Piedmont is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Fagiani Barbera d'Alba Superiore of Winery Boroli in the region of Piedmont often reveals types of flavors of earth, oak.
Food and wine pairings with Fagiani Barbera d'Alba Superiore
Pairings that work perfectly with Fagiani Barbera d'Alba Superiore
Original food and wine pairings with Fagiani Barbera d'Alba Superiore
The Fagiani Barbera d'Alba Superiore of Winery Boroli matches generally quite well with dishes of pasta, veal or pork such as recipes of cannelloni with salmon and spinach, stuffed squid in the sétoise sauce or pork cheeks confit in cider.
Details and technical informations about Winery Boroli's Fagiani Barbera d'Alba Superiore.
Discover the grape variety: Sabrevois
Fruity and accessible reds with a deep ruby robe, supple tannins and an airy palate centred on cherry, plum and spice aromas. Cold-hardy to −35 °C, grown in the cold regions of North America (Québec, Vermont, Minnesota, Wisconsin). American black hybrid obtained in 2000 by Elmer Swenson in Minnesota.
Last vintages of this wine
The best vintages of Fagiani Barbera d'Alba Superiore from Winery Boroli are 2006, 2007, 2005, 0 and 2009.
Informations about the Winery Boroli
The Winery Boroli is one of of the world's greatest estates. It offers 20 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: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
