Winery Ca' dei MandorliGattera Barbera d'Asti Superiore Nizza
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 Gattera Barbera d'Asti Superiore Nizza from the Winery Ca' dei Mandorli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gattera Barbera d'Asti Superiore Nizza of Winery Ca' dei Mandorli in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Gattera Barbera d'Asti Superiore Nizza
Pairings that work perfectly with Gattera Barbera d'Asti Superiore Nizza
Original food and wine pairings with Gattera Barbera d'Asti Superiore Nizza
The Gattera Barbera d'Asti Superiore Nizza of Winery Ca' dei Mandorli matches generally quite well with dishes of pasta, veal or pork such as recipes of pho ga (vietnamese chicken soup), chicken with rice for cookeo robot or endives with ham.
Details and technical informations about Winery Ca' dei Mandorli's Gattera Barbera d'Asti Superiore Nizza.
Discover the grape variety: Malvasia di Sardegna
Structured and oxidative whites with fine ageing potential, amber in colour, an ample palate with fresh acidity, and signature aromas of roasted almonds, dried fruits (walnut, fig), candied citrus and rancio notes. Also as sweet passito liquoreux. Star of the Malvasia di Bosa DOC, expressing itself in complex sweet island wines and Sardinian passito. Malvasia variety grown in Sardinia, notably in Bosa and Cagliari.
Last vintages of this wine
The best vintages of Gattera Barbera d'Asti Superiore Nizza from Winery Ca' dei Mandorli are 0, 2012
Informations about the Winery Ca' dei Mandorli
The Winery Ca' dei Mandorli is one of of the world's greatest estates. It offers 14 wines for sale in the of Barbera d'Asti to come and discover on site or to buy online.
The wine region of Barbera d'Asti
Apogee of Piedmont Barbera: a gourmet, vibrant red with signature notes of ripe cherry, raspberry, plum and violet, characteristic fresh acidity and supple tannins that make it immediately drinkable. A direct, everyday Italian style, perfect with charcuterie and pasta. Fleshier Superiore versions (14 months ageing) with liquorice and dark chocolate notes, and Nizza DOCG at the summit. 6,000 ha of clay-limestone hills between Asti and Alessandria.
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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
