Winery CesteBarbera d'Alba Superiore
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 Superiore from the Winery Ceste
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barbera d'Alba Superiore of Winery Ceste in the region of Piedmont is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Barbera d'Alba Superiore of Winery Ceste in the region of Piedmont often reveals types of flavors of non oak, earth or oak and sometimes also flavors of red fruit, black fruit.
Food and wine pairings with Barbera d'Alba Superiore
Pairings that work perfectly with Barbera d'Alba Superiore
Original food and wine pairings with Barbera d'Alba Superiore
The Barbera d'Alba Superiore of Winery Ceste matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta with puttanesca sauce, duck breast with pepper sauce or barbecued filet mignon.
Details and technical informations about Winery Ceste's Barbera d'Alba Superiore.
Discover the grape variety: Panse précoce
Table grape with long bunches and thin-skinned golden berries with juicy flesh, a sweet and fresh flavour. Very early-ripening, mainly intended for fresh consumption at the start of the season. Grown in the Mediterranean for fresh consumption, appreciated for its early maturity and attractive table appearance, marking the first summer market stalls. French white table grape, an early-ripening mutation of the Panse.
Last vintages of this wine
The best vintages of Barbera d'Alba Superiore from Winery Ceste are 2016, 2014, 2013, 2017 and 2015.
Informations about the Winery Ceste
The Winery Ceste is one of of the world's greatest 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: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
