Winery Botto MarcoBarberone
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with pork, poultry or veal.
Taste structure of the Barberone from the Winery Botto Marco
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barberone of Winery Botto Marco in the region of Piedmont is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Barberone
Pairings that work perfectly with Barberone
Original food and wine pairings with Barberone
The Barberone of Winery Botto Marco matches generally quite well with dishes of pasta, veal or pork such as recipes of cannelloni of meat, veal shank in a pot au feu with star anise or grandma's chicken casserole.
Details and technical informations about Winery Botto Marco's Barberone.
Discover the grape variety: Muscat de Hambourg
Aromatic sweet to luscious reds with a garnet ruby colour, an enveloping palate with moderate acidity, and intense muscat signature aromas (rose, fresh grape), candied red fruits and honey. Also a highly prized table grape for its appearance and muscat flavour. Grown in the Mediterranean, Central Asia and California, producing original sweet wines. Aromatic black grape obtained in 1837 in England (Muscat of Alexandria × Schiava grossa).
Last vintages of this wine
The best vintages of Barberone from Winery Botto Marco are 0
Informations about the Winery Botto Marco
The Winery Botto Marco is one of of the world's greatest estates. It offers 12 wines for sale in the of Barbera del Monferrato to come and discover on site or to buy online.
The wine region of Barbera del Monferrato
Piedmont DOC (1970) on the historic hills of Monferrato (Asti, Alessandria). Barbera as the king variety (the most planted in Piedmont, more accessible than Nebbiolo): deep and juicy reds with signature notes of black cherry, plum, blackberry, anise, violet, dried herbs and a liquorice touch, bright fresh acidity and a moreish palate — Piedmontese conviviality in a bottle. Ink-coloured robe. Sparkling frizzante version.
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: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
