Winery BruninBarbera D Asti
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 Asti from the Winery Brunin
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barbera D Asti of Winery Brunin in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Barbera D Asti
Pairings that work perfectly with Barbera D Asti
Original food and wine pairings with Barbera D Asti
The Barbera D Asti of Winery Brunin matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta with avocado, osso bucco milanese or stuffed squid in the sétoise sauce.
Details and technical informations about Winery Brunin's Barbera D Asti.
Discover the grape variety: País
Light reds with a pale ruby robe, soft, understated tannins, and an airy palate, offering signature aromas of red fruits (cherry, strawberry, plum), soft spices, and floral notes. Rustic, accessible profile. Enjoying a revival with artisan winemakers in Maule and Itata for heritage and natural cuvées. A historic Chilean black variety descended from grapes brought by Spanish missionaries in the 16th century.
Informations about the Winery Brunin
The Winery Brunin is one of of the world's greatest estates. It offers 8 wines for sale in the of Asti to come and discover on site or to buy online.
The wine region of Asti
Italian capital of sweet, aromatic sparklers. Signature Asti DOCG: light, muscat-scented sparklers from Moscato Bianco with signature notes of fresh grape, peach, apricot, orange blossom and sage, opulent yet balanced sweetness, low alcohol (~7%) — a dessert treat. Moscato d'Asti a more delicate, slightly fizzy (frizzante) version. Also lively, fruity Barbera reds, peppery Grignolino and sweet, musky Brachetto d'Acqui.
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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
