Winery Cantina di BarròPetit Rouge
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Petit Rouge from the Winery Cantina di Barrò
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Petit Rouge of Winery Cantina di Barrò in the region of Valle d'Aosta is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Petit Rouge
Pairings that work perfectly with Petit Rouge
Original food and wine pairings with Petit Rouge
The Petit Rouge of Winery Cantina di Barrò matches generally quite well with dishes of beef, pasta or lamb such as recipes of hungarian goulash, eggplant and zucchini lasagna or baked lamb neck on a bed of vegetables and grapes.
Details and technical informations about Winery Cantina di Barrò's Petit Rouge.
Discover the grape variety: Solaris
Interspecific cross between merzling x Geisenheim 6493 (zarya severa x muscat ottonel) obtained in Germany in 1975 by Norbert Becker. It has the particularity of having only one gene for resistance to mildew and powdery mildew. It can be found in Germany, Belgium, Italy, Switzerland, the Netherlands, Denmark, England, etc. In France, it is still little known.
Last vintages of this wine
The best vintages of Petit Rouge from Winery Cantina di Barrò are 2009, 2011, 0, 2014 and 2012.
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: Red winemaking
Transformation of grapes into must and wine under the effect of alcoholic fermentation. The vinification of red wines takes place in several stages: destemming, crushing, alcoholic fermentation, vatting, running off and maturing.
