Winery Gabutti Vilma - Barbera D'Alba

Winery Gabutti VilmaBarbera D'Alba

The Barbera D'Alba of Winery Gabutti Vilma is a wine from the region of Piedmont.
This wine generally goes well with
The Barbera D'Alba of the Winery Gabutti Vilma is in the top 0 of wines of Piedmont.

Details and technical informations about Winery Gabutti Vilma's Barbera D'Alba.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Terrano

This is a very old grape variety cultivated in particular in the Istria region of Croatia, Slovenia and Italy. It can also be found in the Republic of Macedonia. In France it is almost unknown. It should not be confused with refosco dal peduncolo rosso, it looks somewhat like it, especially since its synonyms are refosco del Carso or refosco d' Istria.

Informations about the Winery Gabutti Vilma

The winery offers 3 different wines.
Its wines get an average rating of 3.8.
It is in the top 3 of the best estates in the region
It is located in Piémont

The Winery Gabutti Vilma is one of of the world's greatest estates. It offers 3 wines for sale in the of Piedmont to come and discover on site or to buy online.

Top wine Piedmont
In the top 150000 of of Italy wines
In the top 20000 of of Piedmont wines
In the top 400000 of wines
In the top 700000 wines of the world

The wine region of Piedmont

Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.

The word of the wine: Phenolic ripeness

A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.

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