Winery CardellaFattoria Cardella - L'Aquedotto Vineyard Barbera
Red wine
This wine generally goes well with pork, poultry or mild and soft cheese.
Wine flavors and olphactive analysis
On the nose the Fattoria Cardella - L'Aquedotto Vineyard Barbera of Winery Cardella in the region of California often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Fattoria Cardella - L'Aquedotto Vineyard Barbera
Pairings that work perfectly with Fattoria Cardella - L'Aquedotto Vineyard Barbera
Original food and wine pairings with Fattoria Cardella - L'Aquedotto Vineyard Barbera
The Fattoria Cardella - L'Aquedotto Vineyard Barbera of Winery Cardella matches generally quite well with dishes of pork, spicy food or poultry such as recipes of roast pork with milk, tunisian tagine or chicken el diablo.
Details and technical informations about Winery Cardella's Fattoria Cardella - L'Aquedotto Vineyard Barbera.
Discover the grape variety: Gascon
Gascon noir is a grape variety that originated in France. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The Gascon noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Fattoria Cardella - L'Aquedotto Vineyard Barbera from Winery Cardella are 2013, 0, 2012
Informations about the Winery Cardella
The Winery Cardella is one of of the world's greatest estates. It offers 15 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
