Winery Cantina di BarròSyrah
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 Syrah from the Winery Cantina di Barrò
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Syrah of Winery Cantina di Barrò in the region of Valle d'Aosta is a powerful.
Wine flavors and olphactive analysis
Food and wine pairings with Syrah
Pairings that work perfectly with Syrah
Original food and wine pairings with Syrah
The Syrah of Winery Cantina di Barrò matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef coarse salt, tuna lasagna or lamb tagine with peppers and artichoke bottoms.
Details and technical informations about Winery Cantina di Barrò's Syrah.
Discover the grape variety: Mourvaison
Mourvaison noir is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. Mourvaison noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Syrah from Winery Cantina di Barrò are 2015, 0, 2013, 2008
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: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
