Winery Bricco LagottoBarbera d´Alba
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 Barbera d´Alba from the Winery Bricco Lagotto
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barbera d´Alba of Winery Bricco Lagotto in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Barbera d´Alba
Pairings that work perfectly with Barbera d´Alba
Original food and wine pairings with Barbera d´Alba
The Barbera d´Alba of Winery Bricco Lagotto matches generally quite well with dishes of pasta, veal or pork such as recipes of spaghetti bolognese, provencal veal tendrons or truffade (auvergne - cantal - 15).
Details and technical informations about Winery Bricco Lagotto's Barbera d´Alba.
Discover the grape variety: Würzer
Aromatic, spiced whites best enjoyed young, with a pale golden robe, an ample palate with moderate acidity, and signature muscat, rose, lychee, exotic fruit aromas and Gewürztraminer-like notes. Also in off-dry characterful styles. Grown in Germany and the United Kingdom for dry and off-dry aromatic whites. German white grape obtained in 1932 in Alzey by Georg Scheu (Gewürztraminer × Müller-Thurgau).
Informations about the Winery Bricco Lagotto
The Winery Bricco Lagotto is one of of the world's greatest estates. It offers 5 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: Overmaturation
When the grapes reach maturity, the skin becomes permeable and progressively loses water, which causes a concentration phenomenon inside the berry. This is called over-ripening or passerillage.
