Winery Cascina del MonasteroBarbera d'Alba Lepriè
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 Lepriè from the Winery Cascina del Monastero
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barbera d'Alba Lepriè of Winery Cascina del Monastero in the region of Piedmont is a powerful with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with Barbera d'Alba Lepriè
Pairings that work perfectly with Barbera d'Alba Lepriè
Original food and wine pairings with Barbera d'Alba Lepriè
The Barbera d'Alba Lepriè of Winery Cascina del Monastero matches generally quite well with dishes of pasta, veal or pork such as recipes of pastasciutta (corsica), calf sweetbread with mushrooms or pork roulades with cream and mushrooms.
Details and technical informations about Winery Cascina del Monastero's Barbera d'Alba Lepriè.
Discover the grape variety: Trajadura
Structured, aromatic dry whites with a pale golden robe, an ample palate and moderate acidity, with signature aromas of citrus (lemon), white-fleshed fruits (pear, apple), white flowers and mineral notes. Brings body and structure to blends. A traditional component of Vinho Verde DOC (Portugal) and Rías Baixas DO (Galicia), blended with Alvarinho/Albariño and Loureiro. Autochthonous Portuguese and Galician variety, identical to Treixadura.
Last vintages of this wine
The best vintages of Barbera d'Alba Lepriè from Winery Cascina del Monastero are 2004, 2011, 2009, 2006 and 2012.
Informations about the Winery Cascina del Monastero
The Winery Cascina del Monastero 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: Soft
Sweet wine containing between 30 and 50 grams of residual sugar. A sweet wine is made from very ripe grapes but without being affected by botrytis cinerea and without being raisined. This term can also be applied to a dry wine that is smooth and fat in the mouth.
