Winery Cascina Marina - Barbera De Alba

Winery Cascina MarinaBarbera De Alba

The Barbera De Alba of Winery Cascina Marina is a wine from the region of Piedmont.
This wine generally goes well with
The Barbera De Alba of the Winery Cascina Marina is in the top 0 of wines of Piedmont.

Details and technical informations about Winery Cascina Marina's Barbera De Alba.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Ribolla gialla

A very old grape variety that has been cultivated for a long time in Italy, more precisely in the Friuli region. It can also be found in Slovenia, Greece (island of Cephalonia), in the United States (California), ... and it should not be confused with the robola or rombola aspri cultivated in Greece (Ionian islands).

Informations about the Winery Cascina Marina

The winery offers 10 different wines.
Its wines get an average rating of 2.8.
It is in the top 10 of the best estates in the region
It is located in Piémont

The Winery Cascina Marina is one of of the world's greatest estates. It offers 6 wines for sale in the of Piedmont to come and discover on site or to buy online.

Top wine Piedmont
In the top 250000 of of Italy wines
In the top 4000 of of Piedmont wines
In the top 700000 of wines
In the top 1500000 wines of the world

The wine region of Piedmont

Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.

The word of the wine: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

Other wines of Winery Cascina Marina

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