Winery Castelli del DucaRanuccio Barbera
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 Ranuccio Barbera from the Winery Castelli del Duca
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ranuccio Barbera of Winery Castelli del Duca in the region of Emilia-Romagna is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Ranuccio Barbera of Winery Castelli del Duca in the region of Emilia-Romagna often reveals types of flavors of non oak, oak or spices and sometimes also flavors of red fruit, black fruit.
Food and wine pairings with Ranuccio Barbera
Pairings that work perfectly with Ranuccio Barbera
Original food and wine pairings with Ranuccio Barbera
The Ranuccio Barbera of Winery Castelli del Duca matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta with neapolitan sauce and mushrooms, cutlets with portuguese sauce or rabbit with prunes.
Details and technical informations about Winery Castelli del Duca's Ranuccio Barbera.
Discover the grape variety: Grk blanc
Structured, aromatic dry whites with a pale golden colour, an ample palate and preserved acidity showing citrus (lemon, grapefruit), white flowers, characteristic bitter almond and insular mineral notes. Fine potential; sometimes macerated as Dalmatian orange wines. The understated star of Korčula island, a signature of central Dalmatia. Requires a polleniser in the vineyard due to female-only flowers.
Last vintages of this wine
The best vintages of Ranuccio Barbera from Winery Castelli del Duca are 2015, 2013, 2011, 2009 and 2012.
Informations about the Winery Castelli del Duca
The Winery Castelli del Duca is one of of the world's greatest estates. It offers 24 wines for sale in the of Colli Piacentini to come and discover on site or to buy online.
The wine region of Colli Piacentini
DOC of Emilia-Romagna at the far west (Piacenza), a tradition of red frizzante. Star Gutturnio: a dry or sparkling red blend of Barbera (55-70%, lively cherry-and-plum acidity) + Croatina (black-fruit density and a peppery touch), fresh tannins and a light fizz - the Emilian aperitif with charcuterie. Also Bonarda, firm Cabernet Sauvignon, fine Pinot Noir. Fresh whites: aromatic Malvasia (rose, muscat), Trebbiano, lively native Ortrugo, Sauvignon, Chardonnay.
The wine region of Emilia-Romagna
Kingdom of Lambrusco: fresh, fruity sparkling reds (blackberry, cherry, violet), from gourmet dry to convivial off-dry, perfect with local charcuterie. World's best-selling sparkling wine on the Emilia side (Sorbara, Grasparossa, Salamino). East, Romagna: supple fruity Sangiovese, Albana (Italy's 1st white DOCG, 1987) ample and almondy. Also red Gutturnio and white Pignoletto.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
