Winery Bottid'Untempo 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 d'Untempo Barbera from the Winery Botti
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the d'Untempo Barbera of Winery Botti in the region of Emilia-Romagna is a powerful with a nice freshness.
Food and wine pairings with d'Untempo Barbera
Pairings that work perfectly with d'Untempo Barbera
Original food and wine pairings with d'Untempo Barbera
The d'Untempo Barbera of Winery Botti matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta with peas and bacon, veal tagine with carrots or gloom and doom.
Details and technical informations about Winery Botti's d'Untempo Barbera.
Discover the grape variety: Carcajolo
Carcajolo blanc is a grape variety that originated in France (Corsica). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches, and grapes of medium to large size. The white Carcajolo can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of d'Untempo Barbera from Winery Botti are 2014, 2015, 0, 2016 and 2013.
Informations about the Winery Botti
The Winery Botti is one of of the world's greatest estates. It offers 15 wines for sale in the of Colli Bolognesi to come and discover on site or to buy online.
The wine region of Colli Bolognesi
The wine region of Colli Bolognesi is located in the region of Émilie-Romagne of Italy. Wineries and vineyards like the Domaine Manaresi or the Domaine Corte d'Aibo produce mainly wines red, sparkling and white. The most planted grape varieties in the region of Colli Bolognesi are Cabernet-Sauvignon, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Colli Bolognesi often reveals types of flavors of microbio, earth or oak and sometimes also flavors of red fruit, black fruit or non oak.
The wine region of Emilia-Romagna
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
The word of the wine: Botrytis cinerea
This fungus, also called noble rot, develops during the over-ripening phase and is an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
