
Winery BosioCosta d'Orta Appassimento Barbera Passito
This wine generally goes well with pork, poultry or veal.

Food and wine pairings with Costa d'Orta Appassimento Barbera Passito
Pairings that work perfectly with Costa d'Orta Appassimento Barbera Passito
Original food and wine pairings with Costa d'Orta Appassimento Barbera Passito
The Costa d'Orta Appassimento Barbera Passito of Winery Bosio matches generally quite well with dishes of pasta, veal or pork such as recipes of phad thai (thai style fried noodles), gizzards in sauce or beef tagine with vegetables.
Details and technical informations about Winery Bosio's Costa d'Orta Appassimento Barbera Passito.
Discover the grape variety: Vernaccia
Structured, mineral whites with a pale golden robe, a taut palate with preserved acidity, and signature aromas of almond, white flowers, citrus (lemon), and saline notes. Distinctive Tuscan identity (San Gimignano). The star of Italy's first DOC (1966), promoted to DOCG in 1993. An Italian white variety whose name is shared by several distinct varieties (San Gimignano, Oristano, Serrapetrona).
Last vintages of this wine
The best vintages of Costa d'Orta Appassimento Barbera Passito from Winery Bosio are 2019, 2018, 0, 2017
Informations about the Winery Bosio
The Winery Bosio 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
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: Faded
Said of a wine that has lost its brilliance and depth. It can also be used to describe the nose of an old wine that has lost its aromatic freshness.














