Winery Franco CostaLe Quattro Stagioni Barbera 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 Le Quattro Stagioni Barbera d'Alba from the Winery Franco Costa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Quattro Stagioni Barbera d'Alba of Winery Franco Costa in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Le Quattro Stagioni Barbera d'Alba
Pairings that work perfectly with Le Quattro Stagioni Barbera d'Alba
Original food and wine pairings with Le Quattro Stagioni Barbera d'Alba
The Le Quattro Stagioni Barbera d'Alba of Winery Franco Costa matches generally quite well with dishes of pasta, veal or pork such as recipes of roast beef in a foie gras and chanterelle crust, roast pork with onions and honey or simple pork roast.
Details and technical informations about Winery Franco Costa's Le Quattro Stagioni Barbera d'Alba.
Discover the grape variety: Garnacha Tinta
Supple, sunny reds with a light to intense ruby robe, smooth tannins and a charming, full palate, with signature aromas of ripe red fruits (cherry, raspberry, strawberry), Mediterranean garrigue, spices and peppery notes. Also made as fresh rosés and naturally sweet wines. Star of Priorat DOQ, a component of Rioja DOCa and Navarra DO. The Spanish synonym of Grenache Noir, a Mediterranean variety originally from Aragon.
Last vintages of this wine
The best vintages of Le Quattro Stagioni Barbera d'Alba from Winery Franco Costa are 0
Informations about the Winery Franco Costa
The Winery Franco Costa is one of of the world's greatest estates. It offers 17 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
