Winery Cascina Ciapat di BertelloBarbera d'Alba
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 Barbera d'Alba from the Winery Cascina Ciapat di Bertello
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barbera d'Alba of Winery Cascina Ciapat di Bertello in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Barbera d'Alba
Pairings that work perfectly with Barbera d'Alba
Original food and wine pairings with Barbera d'Alba
The Barbera d'Alba of Winery Cascina Ciapat di Bertello matches generally quite well with dishes of pasta, veal or pork such as recipes of tuscan linguine, andouillette de troyes with chaource sauce or tagliatelle with carbonara.
Details and technical informations about Winery Cascina Ciapat di Bertello's Barbera d'Alba.
Discover the grape variety: Cardinal
Primarily a table grape, occasionally vinified as light, fruity reds with a clear ruby colour, soft tannins and a supple palate, showing simple aromas of red fruits (strawberry, cherry), candy and sweet notes. Grown in California, Spain, Italy and the Maghreb for fresh consumption: long bunches, red-violet berries with thin skin and crisp flesh. American hybrid created in 1939 in California (Flame Tokay × Ribier).
Informations about the Winery Cascina Ciapat di Bertello
The Winery Cascina Ciapat di Bertello is one of of the world's greatest estates. It offers 14 wines for sale in the of Barbera d'Alba to come and discover on site or to buy online.
The wine region of Barbera d'Alba
Premium Piedmontese Barbera around Alba (heart of the Langhe). Fleshier, more concentrated reds than neighbouring Asti, with signature notes of ripe black cherry, candied plum, violet and sweet spices, characteristic fresh acidity and round tannins. Frequent barrel ageing (chocolate, vanilla). Generous palate, accessible young, age-worthy Superiore versions.
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: Mou
Said of a wine unbalanced by its lack of acidity.
