Winery Cantina di BarròMayolet
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Mayolet from the Winery Cantina di Barrò
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mayolet of Winery Cantina di Barrò in the region of Valle d'Aosta is a powerful.
Food and wine pairings with Mayolet
Pairings that work perfectly with Mayolet
Original food and wine pairings with Mayolet
The Mayolet of Winery Cantina di Barrò matches generally quite well with dishes of beef, pasta or lamb such as recipes of steak tartare, bean soup and spaghetti (traditional andalusian dish) or fried vegetables with merguez and chipo.
Details and technical informations about Winery Cantina di Barrò's Mayolet.
Discover the grape variety: Petit Bouschet
Crossbreeding carried out in 1829 by Louis Bouschet de Bernard (father of Henri Bouschet, also known for his numerous varieties) between the aramon and the teinturier. It was practically multiplied all over the world. Today, it is an extinct grape variety and can only be found in a few private or public collections and conservatories.
Last vintages of this wine
The best vintages of Mayolet from Winery Cantina di Barrò are 0
Informations about the Winery Cantina di Barrò
The Winery Cantina di Barrò is one of of the world's greatest estates. It offers 12 wines for sale in the of Valle d'Aosta to come and discover on site or to buy online.
The wine region of Valle d'Aosta
Valle d'Aosta is the smallest and least populated region in Italy, only one-eighth the Size of neighbouring Piedmont. It covers a mountainous area in the far northwest of Italy, where the country's borders meet those of France and Switzerland. Despite the region's small size and low profile, a wide range of red and white wines are produced from a selection of native and introduced Grape varieties. The most important of these is Picotendro, the local form of Nebbiolo.
The word of the wine: Prompt bud
A bud that develops in the year of its formation and gives an entrecoeur.
