Winery CesteBarbera 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 Ceste
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barbera d'Alba of Winery Ceste 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 Ceste matches generally quite well with dishes of pasta, veal or pork such as recipes of gratin of coquillettes with ham, homemade marengo veal or ham and cheese cake.
Details and technical informations about Winery Ceste's Barbera d'Alba.
Discover the grape variety: Blauburgunder
Elegant, structured reds with a clear to deep ruby colour, silky tannins and a smooth palate, showing signature aromas of red fruits (cherry, raspberry, strawberry), forest floor, mushroom, gentle spices and vanilla from oak ageing. Good ageing potential. Produces great wines in German-speaking regions — Germany (Baden-Württemberg, Palatinate), Austria, northern Italy (Südtirol) and German-speaking Switzerland. German and Austrian synonym for Pinot Noir.
Last vintages of this wine
The best vintages of Barbera d'Alba from Winery Ceste are 0
Informations about the Winery Ceste
The Winery Ceste is one of of the world's great estates. It offers 29 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
