Winery FelicinBarbera D' Asti
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' Asti from the Winery Felicin
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barbera D' Asti of Winery Felicin in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Barbera D' Asti
Pairings that work perfectly with Barbera D' Asti
Original food and wine pairings with Barbera D' Asti
The Barbera D' Asti of Winery Felicin matches generally quite well with dishes of pasta, veal or pork such as recipes of tagliatelle with mushrooms, provencal veal tendrons or quiche without eggs.
Details and technical informations about Winery Felicin's Barbera D' Asti.
Discover the grape variety: Amaral
Light, acidic reds best drunk young, with a sustained ruby robe, silky tannins and a lively palate showing fresh red fruits (cherry, raspberry), inky notes and a herbaceous hint. Crisp and refreshing. Often blended with Vinhão and Espadeiro, contributing to the bright profile of Vinho Verde tinto DOC. Native Portuguese black grape grown mainly in the Vinho Verde region of north-west Portugal.
Last vintages of this wine
The best vintages of Barbera D' Asti from Winery Felicin are 2013, 0
Informations about the Winery Felicin
The Winery Felicin is one of of the world's greatest estates. It offers 3 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: Acescence
An alteration in wine also known as pitting (hence the expression piqué wine), due to the presence of acetic acid and ethyl acetate, and characterized by a vinegar-like odor.
