Winery Cascina LanzarottiBarbera 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 Lanzarotti
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barbera d'Alba of Winery Cascina Lanzarotti 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 Lanzarotti matches generally quite well with dishes of pasta, veal or pork such as recipes of leek and salmon lasagna, veal cutlets au gratin or pasta "carbonara" à la française.
Details and technical informations about Winery Cascina Lanzarotti's Barbera d'Alba.
Discover the grape variety: Erbaluce
Lively and mineral whites, pale golden colour, fresh and taut mouth with preserved acidity, with signature aromas of citrus (lemon, citron), green apple, white flowers (acacia) and mineral notes. Also made as Spumante sparkling and Passito dessert wine. Star of Erbaluce di Caluso DOCG in Piedmont. Autochthonous Piedmontese white grape from the province of Turin.
Last vintages of this wine
The best vintages of Barbera d'Alba from Winery Cascina Lanzarotti are 0
Informations about the Winery Cascina Lanzarotti
The Winery Cascina Lanzarotti is one of of the world's greatest estates. It offers 12 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: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
