Winery Cantine VolpiMontorio Barbera
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 Montorio Barbera from the Winery Cantine Volpi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Montorio Barbera of Winery Cantine Volpi in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Montorio Barbera
Pairings that work perfectly with Montorio Barbera
Original food and wine pairings with Montorio Barbera
The Montorio Barbera of Winery Cantine Volpi matches generally quite well with dishes of pasta, veal or pork such as recipes of my lasagna bolognese (without béchamel sauce), lisbon veal sauté or rabbit in white wine (casserole).
Details and technical informations about Winery Cantine Volpi's Montorio Barbera.
Discover the grape variety: Amigne
A very old vine cultivated in the Swiss Valais, more precisely in Vétroz. The latest genetic analyses, to be confirmed however, show that it would be related to the petit meslier and in fact to the gouais and the savagnin. It should be noted that it is only known in its country and region of origin.
Informations about the Winery Cantine Volpi
The Winery Cantine Volpi is one of of the world's great estates. It offers 82 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.
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.
