Winery Delmonte - Provincia Di Pavia Barbera

Winery DelmonteProvincia Di Pavia Barbera

3.8
Note - 1Note - 1Note - 1Note - 0.5Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Provincia Di Pavia Barbera of Winery Delmonte is a red wine from the region of Provence.
This wine generally goes well with pork, poultry or mild and soft cheese.

Details and technical informations about Winery Delmonte's Provincia Di Pavia Barbera.

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

Discover the grape variety: Irsay Oliver

Obtained in Hungary in 1930 by Pal Kocsis by crossing the pozsonyi fehér (pressburger or white presburg) and the pearl of Csaba. This double-ended variety is found in Hungary, Ukraine, Russia, the Slovak Republic (small Carpathians), the Czech Republic (Moravia), etc. It is virtually unknown in France.

Informations about the Winery Delmonte

The winery offers 5 different wines.
Its wines get an average rating of 3.9.
It is in the top 3 of the best estates in the region
It is located in Provence

The Winery Delmonte is one of of the world's greatest estates. It offers 5 wines for sale in the of Provence to come and discover on site or to buy online.

Top wine Provence
In the top 150000 of of France wines
In the top 5000 of of Provence wines
In the top 350000 of red wines
In the top 550000 wines of the world

The wine region of Provence

Provence is a wine region in the far southeast of France, best known for the quality (and quantity) of its rosé wines and for its Warm, mild Climate. The modernization that is taking place in many of the traditional wine regions of southern France has not yet taken place to the same extent in Provence, but there are Clear signs of change. The region's Grape varieties, in particular, have come under scrutiny in recent decades. Traditional varieties such as Carignan, Barbaroux (Barbarossa from Sardinia) and Calitor are being replaced by more commercially viable varieties such as Grenache, Syrah and even Cabernet Sauvignon.

The word of the wine: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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