Winery Demaria BartolomeoBarbera 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 Demaria Bartolomeo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barbera d'Alba of Winery Demaria Bartolomeo in the region of Piedmont is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Barbera d'Alba of Winery Demaria Bartolomeo in the region of Piedmont often reveals types of flavors of black fruit.
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 Demaria Bartolomeo matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta gratin carbonara style, veal roast, country style or brazilian feijoada.
Details and technical informations about Winery Demaria Bartolomeo's Barbera d'Alba.
Discover the grape variety: Plant droit
Light, simple, fruity reds with a pale ruby robe, silky tannins and an airy, moderately acidic palate, with undemonstrative aromas of red fruits. A discreet, rustic southern profile. Almost absent from commercial cultivation, preserved in INRAE variety collections for its heritage value, it testifies to the pre-phylloxera ampelographic diversity of the southern French vineyard. A rare French black grape, once grown in the South-East.
Last vintages of this wine
The best vintages of Barbera d'Alba from Winery Demaria Bartolomeo are 2014, 0
Informations about the Winery Demaria Bartolomeo
The Winery Demaria Bartolomeo is one of of the world's greatest estates. It offers 10 wines for sale in the of Barbera d'Alba to come and discover on site or to buy online.
The wine region of Barbera d'Alba
Premium Piedmontese Barbera around Alba (heart of the Langhe). Fleshier, more concentrated reds than neighbouring Asti, with signature notes of ripe black cherry, candied plum, violet and sweet spices, characteristic fresh acidity and round tannins. Frequent barrel ageing (chocolate, vanilla). Generous palate, accessible young, age-worthy Superiore versions.
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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
