The Winery Cascina Allegria is one of the best wineries to follow in Barbera d'Asti.. It offers 8 wines for sale in of Barbera d'Asti to come and discover on site or to buy online.
Looking for the best Winery Cascina Allegria wines in Barbera d'Asti among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Cascina Allegria wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Cascina Allegria wines with technical and enological descriptions.
How Winery Cascina Allegria wines pair with each other generally quite well with dishes of pasta, veal or pork such as recipes of pasta with ham and tomato, potjevleesch or english breakfast.
On the nose the red wine of Winery Cascina Allegria. often reveals types of flavors of non oak, earth or oak and sometimes also flavors of black fruit. In the mouth the red wine of Winery Cascina Allegria. is a powerful with a nice freshness.
The wine region of Barbera d'Asti is located in the region of Piémont of Italy. Wineries and vineyards like the Domaine Coppo or the Domaine Luigi Spertino produce mainly wines red. On the nose of Barbera d'Asti often reveals types of flavors of cream, dark fruit or cassis and sometimes also flavors of caramel, raisin or stone. In the mouth of Barbera d'Asti is a powerful with a nice freshness.
We currently count 756 estates and châteaux in the of Barbera d'Asti, producing 1444 different wines in conventional, organic and biodynamic agriculture. The wines of Barbera d'Asti go well with generally quite well with dishes of beef, pasta or lamb.
How Winery Cascina Allegria wines pair with each other generally quite well with dishes of pork, spicy food or poultry such as recipes of stuffed tomatoes with thermomix, white beans with tomato (italy) or magic cake cheese quiche.
Intraspecific cross between Gamay and Reichensteiner obtained in 1970 by André Jacquinet at the Agroscope Changins-Wädenswil research station (Switzerland). From this same crossbreed, Gamaret and Mara were also born.
Planning a wine route in the of Barbera d'Asti? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Cascina Allegria.
An interspecific cross obtained by Jean-François Ravat around 1930. Some people give it as parents the 6905 Seibel - or subéreux - and the pinot, to be confirmed however. It can still be found in North America and England, but is practically unknown in France.
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this 5-minute clip, the speakers discuss organic wines and the movement towards more environmentally friendly practices. #Chablis #PureChablis ...
Clotilde Davenne, from the eponymous estate, mentions the cherry as a main characteristic of the Irancy appellation. She tells us about the Pinot Noir variety which reveals, in its northern location of Bourgogne, lots of freshness and fruitiness that gives the appellation a very special place among the wines of the region. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (June 2020). Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https: ...
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this 2 min 50 sec clip, Yang LU shares his experience as a sommelier on the importance of Chablis wines in the restaurant industry. #Chablis #PureChablis ...
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
