Winery Franco RoeroCellarino Barbera 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 Cellarino Barbera d'Asti from the Winery Franco Roero
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cellarino Barbera d'Asti of Winery Franco Roero in the region of Piedmont is a powerful with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with Cellarino Barbera d'Asti
Pairings that work perfectly with Cellarino Barbera d'Asti
Original food and wine pairings with Cellarino Barbera d'Asti
The Cellarino Barbera d'Asti of Winery Franco Roero matches generally quite well with dishes of pasta, veal or pork such as recipes of fettuccine with cream and cheese, beef colombo bourguignon style or cassoulet of yesteryear.
Details and technical informations about Winery Franco Roero's Cellarino Barbera d'Asti.
Discover the grape variety: Encruzado
Last vintages of this wine
The best vintages of Cellarino Barbera d'Asti from Winery Franco Roero are 0, 2012
Informations about the Winery Franco Roero
The Winery Franco Roero is one of of the world's greatest estates. It offers 17 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: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
