Winery Francesco IandoloBarbera d'Asti Principio
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 Barbera d'Asti Principio of the Winery Francesco Iandolo is in the top 20 of wines of Barbera d'Asti.
Taste structure of the Barbera d'Asti Principio from the Winery Francesco Iandolo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barbera d'Asti Principio of Winery Francesco Iandolo in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Barbera d'Asti Principio
Pairings that work perfectly with Barbera d'Asti Principio
Original food and wine pairings with Barbera d'Asti Principio
The Barbera d'Asti Principio of Winery Francesco Iandolo matches generally quite well with dishes of pasta, veal or pork such as recipes of baked lasagna, vienna cutlets or texas style ribs / loin ribs.
Details and technical informations about Winery Francesco Iandolo's Barbera d'Asti Principio.
Discover the grape variety: Batoca
Lively, light whites best drunk young, with a pale golden robe, an airy palate with preserved acidity, and signature aromas of citrus (lemon), green apple, white flowers, and fresh herbaceous notes. Adds freshness and verve. Often blended with Loureiro and Arinto in Vinho Verde DOC. A native Portuguese white variety grown in Vinho Verde and the Douro.
Last vintages of this wine
The best vintages of Barbera d'Asti Principio from Winery Francesco Iandolo are 2020, 2018, 0
Informations about the Winery Francesco Iandolo
The Winery Francesco Iandolo is one of of the world's greatest estates. It offers 3 wines for sale in the of Barbera d'Asti to come and discover on site or to buy online.
The wine region of Barbera d'Asti
Apogee of Piedmont Barbera: a gourmet, vibrant red with signature notes of ripe cherry, raspberry, plum and violet, characteristic fresh acidity and supple tannins that make it immediately drinkable. A direct, everyday Italian style, perfect with charcuterie and pasta. Fleshier Superiore versions (14 months ageing) with liquorice and dark chocolate notes, and Nizza DOCG at the summit. 6,000 ha of clay-limestone hills between Asti and Alessandria.
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.
