Winery FozquiqPinerolese Barbera
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.
The Pinerolese Barbera of the Winery Fozquiq is in the top 10 of wines of Pinerolese.
Taste structure of the Pinerolese Barbera from the Winery Fozquiq
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pinerolese Barbera of Winery Fozquiq in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Pinerolese Barbera
Pairings that work perfectly with Pinerolese Barbera
Original food and wine pairings with Pinerolese Barbera
The Pinerolese Barbera of Winery Fozquiq matches generally quite well with dishes of pasta, veal or pork such as recipes of chinese fried shrimp ravioli, venison bourguignon or potato and bacon omelette.
Details and technical informations about Winery Fozquiq's Pinerolese Barbera.
Discover the grape variety: Espadeiro
Light, fresh reds and rosés with a clear ruby or vivid pink robe, smooth tannins and a slender palate with lively acidity. Signature aromas of red fruits (strawberry, raspberry, redcurrant), soft spices and fresh floral notes. Airy Atlantic profile, best drunk young. Often blended with Vinhão and Borraçal, it features in Vinho Verde reds and rosés from the Minho. Native Portuguese black grape of the Vinho Verde zone around Amarante.
Last vintages of this wine
The best vintages of Pinerolese Barbera from Winery Fozquiq are 0
Informations about the Winery Fozquiq
The Winery Fozquiq is one of of the world's greatest estates. It offers 2 wines for sale in the of Pinerolese to come and discover on site or to buy online.
The wine region of Pinerolese
Piedmontese DOC at the foot of the Cozie Alps south-west of Turin (Val Chisone), medieval vineyard on alpine slopes. Doux d'Henry is the signature autochthonous grape (named after Henri IV) and king red: intense pink robe, fruity and round with strawberry, cherry and a floral hint, approachable. Avanà and Avarengo endemic as light reds. Barbera, Bonarda, Freisa and Dolcetto as classic Piedmontese reds.
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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
