Winery BurziPlaustra 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 Plaustra Barbera d'Alba from the Winery Burzi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Plaustra Barbera d'Alba of Winery Burzi in the region of Piedmont is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Plaustra Barbera d'Alba of Winery Burzi in the region of Piedmont often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, red fruit or black fruit.
Food and wine pairings with Plaustra Barbera d'Alba
Pairings that work perfectly with Plaustra Barbera d'Alba
Original food and wine pairings with Plaustra Barbera d'Alba
The Plaustra Barbera d'Alba of Winery Burzi matches generally quite well with dishes of pasta, veal or pork such as recipes of tunisian pasta, duck breast with orange sauce or pork cheeks confit in cider.
Details and technical informations about Winery Burzi's Plaustra Barbera d'Alba.
Discover the grape variety: Erbaluce
Lively and mineral whites, pale golden colour, fresh and taut mouth with preserved acidity, with signature aromas of citrus (lemon, citron), green apple, white flowers (acacia) and mineral notes. Also made as Spumante sparkling and Passito dessert wine. Star of Erbaluce di Caluso DOCG in Piedmont. Autochthonous Piedmontese white grape from the province of Turin.
Last vintages of this wine
The best vintages of Plaustra Barbera d'Alba from Winery Burzi are 2016, 2013, 2018, 2017 and 2012.
Informations about the Winery Burzi
The Winery Burzi is one of of the world's greatest estates. It offers 4 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: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
