Winery Casa DefràBarbarano
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 Barbarano from the Winery Casa Defrà
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barbarano of Winery Casa Defrà in the region of Piedmont is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Barbarano
Pairings that work perfectly with Barbarano
Original food and wine pairings with Barbarano
The Barbarano of Winery Casa Defrà matches generally quite well with dishes of beef, pasta or lamb such as recipes of barbecue burger, makroud or tunisian macaroni.
Details and technical informations about Winery Casa Defrà's Barbarano.
Discover the grape variety: Early Muscat
Aromatic muscat whites in dry, sweet and sparkling styles, pale golden colour, broad and fragrant palate; intense muscat aromas (rose, fresh grape), white flowers (orange blossom), exotic fruits (lychee, mango) and honey. Grown in California, Australia and South Africa for sweet wines, sparkling wines and aromatic early-ripening table grapes. American muscat white grape, early-ripening cross, for fresh consumption and wine.
Last vintages of this wine
The best vintages of Barbarano from Winery Casa Defrà are 2016, 0
Informations about the Winery Casa Defrà
The Winery Casa Defrà is one of of the world's great estates. It offers 52 wines for sale in the of Barbaresco to come and discover on site or to buy online.
The wine region of Barbaresco
Big sister of Barolo on the hills east of Alba. Pure Nebbiolo (100%) as red: garnet robe turning brick-orange, signature nose of rose, violet, cherry, raspberry, truffle, leather and tar, silky palate with firm but more elegant tannins, accessible younger than Barolo. Minimum 26 months' ageing (50 for Riserva), of which 9 in wood. Ages 10-25 years.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
