Winery ErbalunaLa Rosina Barbera 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 La Rosina Barbera d'Alba Superiore from the Winery Erbaluna
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Rosina Barbera d'Alba Superiore of Winery Erbaluna in the region of Piedmont is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the La Rosina Barbera d'Alba Superiore of Winery Erbaluna in the region of Piedmont often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with La Rosina Barbera d'Alba Superiore
Pairings that work perfectly with La Rosina Barbera d'Alba Superiore
Original food and wine pairings with La Rosina Barbera d'Alba Superiore
The La Rosina Barbera d'Alba Superiore of Winery Erbaluna matches generally quite well with dishes of pasta, veal or pork such as recipes of chinese noodles with shrimp, alsatian fondue or steamed pork chops.
Details and technical informations about Winery Erbaluna's La Rosina Barbera d'Alba Superiore.
Discover the grape variety: Moscatel Roxo
Intense, opulent fortified sweet wines with an amber colour and coppery highlights, a dense, unctuous palate, showing powerful muscat aromas (rose, fresh grape), exotic fruits (lychee, mango), candied citrus, honey and balsamic notes. Very long finish. Star of Moscatel de Setúbal Roxo, an emblematic fortified sweet wine of southern Portugal. Portuguese grey variety, an aromatic pink-skinned mutation of Muscat à Petits Grains.
Last vintages of this wine
The best vintages of La Rosina Barbera d'Alba Superiore from Winery Erbaluna are 2007, 2017, 2008, 2015 and 2013.
Informations about the Winery Erbaluna
The Winery Erbaluna is one of of the world's greatest estates. It offers 14 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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
