Winery Castello di GabianoMaremonti Barbera d'Asti
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 Maremonti Barbera d'Asti from the Winery Castello di Gabiano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Maremonti Barbera d'Asti of Winery Castello di Gabiano in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Maremonti Barbera d'Asti
Pairings that work perfectly with Maremonti Barbera d'Asti
Original food and wine pairings with Maremonti Barbera d'Asti
The Maremonti Barbera d'Asti of Winery Castello di Gabiano matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta with chicken and curry, vitello alla genovese (roast veal with sponge cake) or tartiflette.
Details and technical informations about Winery Castello di Gabiano's Maremonti Barbera d'Asti.
Discover the grape variety: Précoce de Malingre
Very early table grape with golden, thin-skinned and juicy berries, showing simple fresh aromas of white-fleshed fruit and flowers. Occasionally vinified into simple, lively dry whites for early drinking. Mainly destined for fresh consumption at the start of the season, well suited to northern viticultural climates. Grown in France and Germany. French white variety, an early mutation obtained in the 19th century by Malingre.
Last vintages of this wine
The best vintages of Maremonti Barbera d'Asti from Winery Castello di Gabiano are 2014, 2015, 0
Informations about the Winery Castello di Gabiano
The Winery Castello di Gabiano is one of of the world's great estates. It offers 31 wines for sale in the of Piedmont to come and discover on site or to buy online.
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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
