Winery FulchinoHollis New Hampshire Barbera
Red wine
This wine generally goes well with pork, poultry or mild and soft cheese.
The Hollis New Hampshire Barbera of the Winery Fulchino is in the top 5 of wines of Provence.
Wine flavors and olphactive analysis
On the nose the Hollis New Hampshire Barbera of Winery Fulchino in the region of Provence often reveals types of flavors of plum, oak or black fruit.
Food and wine pairings with Hollis New Hampshire Barbera
Pairings that work perfectly with Hollis New Hampshire Barbera
Original food and wine pairings with Hollis New Hampshire Barbera
The Hollis New Hampshire Barbera of Winery Fulchino matches generally quite well with dishes of pork, spicy food or poultry such as recipes of whiskey paupiettes, currywurst or chicken liver cake.
Details and technical informations about Winery Fulchino's Hollis New Hampshire Barbera.
Discover the grape variety: Dolcetto
Supple, fruity reds best drunk young, with a sustained ruby robe and violet hues, melted tannins and an airy palate with low acidity, showing signature aromas of blackberry, plum, black cherry, almond and floral notes. Star of Dogliani DOCG and Dolcetto d'Alba DOC in Piedmont, perfect with cured meats and Piedmontese pasta. Emblematic native Piedmontese black grape whose name evokes the sweetness of ripe fruit.
Informations about the Winery Fulchino
The Winery Fulchino is one of of the world's greatest estates. It offers 18 wines for sale in the of Provence to come and discover on site or to buy online.
The wine region of Provence
World capital of dry, refined rosé (~90% of production). Pale rose-petal colour, delicate nose of fresh red fruits (strawberry, raspberry, redcurrant), citrus (pink grapefruit), white flowers and a mineral touch, taut and thirst-quenching palate — the Mediterranean aperitif par excellence. Blends of Grenache, Cinsault, Syrah, Tibouren and Mourvèdre. Fleshy Bandol reds from Mourvèdre (leather, garrigue, age-worthy), straight Cassis whites.
The word of the wine: Noble rot
A fungus called botrytis cinerea that develops during the over-ripening phase, an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
