Winery Gian Piero MarroneSofia Barbera
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 Sofia Barbera from the Winery Gian Piero Marrone
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sofia Barbera of Winery Gian Piero Marrone in the region of Piémont is a powerful with a nice freshness.
Food and wine pairings with Sofia Barbera
Pairings that work perfectly with Sofia Barbera
Original food and wine pairings with Sofia Barbera
The Sofia Barbera of Winery Gian Piero Marrone matches generally quite well with dishes of pasta, veal or pork such as recipes of pumpkin and courgette lasagne, veal saltimbocca or mushroom, bacon and gruyere quiche.
Details and technical informations about Winery Gian Piero Marrone's Sofia Barbera.
Discover the grape variety: Perdin
Interspecific cross, obtained in 1981, between 7489 (direct white producer hybrid) and csaba pearl.
Last vintages of this wine
The best vintages of Sofia Barbera from Winery Gian Piero Marrone are 2015, 2013, 2016, 2014
Informations about the Winery Gian Piero Marrone
The Winery Gian Piero Marrone is one of of the world's great estates. It offers 45 wines for sale in the of Piémont to come and discover on site or to buy online.
The wine region of Piémont
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.
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The word of the wine: Basic wine
Dry, still wine intended for the production of sparkling wines (champagne, crémants, etc.). The basic wines undergo a second fermentation in the bottle for the production of carbon dioxide, and therefore of bubbles.