Winery Franco RoeroCellarino Barbera d'Asti Superiore
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 Superiore from the Winery Franco Roero
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cellarino Barbera d'Asti Superiore of Winery Franco Roero in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Cellarino Barbera d'Asti Superiore
Pairings that work perfectly with Cellarino Barbera d'Asti Superiore
Original food and wine pairings with Cellarino Barbera d'Asti Superiore
The Cellarino Barbera d'Asti Superiore of Winery Franco Roero matches generally quite well with dishes of pasta, veal or pork such as recipes of shrimp marinade, duck breast with pepper sauce or breton galette with buckwheat flour.
Details and technical informations about Winery Franco Roero's Cellarino Barbera d'Asti Superiore.
Discover the grape variety: Trousseau
Supple and fruity reds with a clear ruby colour, fine tannins and fresh acidity, on aromas of red cherry, wild strawberry, raspberry, sweet spices, dried flowers and earthy notes. Elegant palate, taut finish. Star of Jura appellations (Arbois AOC, Côtes du Jura AOC), notably on the gravelly terroirs of Montigny-lès-Arsures. Also planted in California and Portugal as Bastardo (one of Port's five noble grapes). Native Jura variety.
Last vintages of this wine
The best vintages of Cellarino Barbera d'Asti Superiore from Winery Franco Roero are 2017, 2016, 2015, 0 and 2014.
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: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
