Winery BroviaCiaböt del Fi Barbera 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 Ciaböt del Fi Barbera d'Alba from the Winery Brovia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ciaböt del Fi Barbera d'Alba of Winery Brovia in the region of Piedmont is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Ciaböt del Fi Barbera d'Alba of Winery Brovia in the region of Piedmont often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Ciaböt del Fi Barbera d'Alba
Pairings that work perfectly with Ciaböt del Fi Barbera d'Alba
Original food and wine pairings with Ciaböt del Fi Barbera d'Alba
The Ciaböt del Fi Barbera d'Alba of Winery Brovia matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta with veal stock sauce, veal head with vinaigrette or sausages with kale.
Details and technical informations about Winery Brovia's Ciaböt del Fi Barbera d'Alba.
Discover the grape variety: Muscat reine des vignes
Table grape with medium bunches and golden berries with thin skin and muscat-flavoured flesh, with a sweet aromatic flavour (rose, fresh grapes). Early ripening. Very rarely vinified, occasionally as aromatic muscat-style whites. Grown for fresh consumption in central and eastern Europe, prized for its attractive appearance and typical muscat grape flavour. Aromatic white variety sometimes listed as a synonym of Hungarian Irsai Oliver.
Last vintages of this wine
The best vintages of Ciaböt del Fi Barbera d'Alba from Winery Brovia are 2016, 0, 2017, 2015 and 2011.
Informations about the Winery Brovia
The Winery Brovia 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: Noble rot
A fungus called botrytis cinerea that develops during the over-ripening phase, 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".
