Winery Gian Piero MarroneTartufo Nero
Red wine
This wine is a blend of 2 varietals which are the Barbera blanche and the Dolcetto nero.
This wine generally goes well with beef, game (deer, venison) or lamb.
Food and wine pairings with Tartufo Nero
Pairings that work perfectly with Tartufo Nero
Original food and wine pairings with Tartufo Nero
The Tartufo Nero of Winery Gian Piero Marrone matches generally quite well with dishes of beef, lamb or pasta such as recipes of pork chops with potatoes, lamb kleftiko (greek) or tunisian pasta.
Details and technical informations about Winery Gian Piero Marrone's Tartufo Nero.
Discover the grape variety: Barbera blanche
Crisp, taut whites with a marked acidity, showing discreet aromas of green apple, citrus, white flowers and fresh herbal notes. Neutral and refreshing profile. Preserved in confidential parcels in Piedmont (Monferrato, Alessandria) for its heritage value, subject to ampelographic studies. Very rare autochthonous Piedmontese variety, with no genetic link to black barbera despite the shared name.
Last vintages of this wine
The best vintages of Tartufo Nero from Winery Gian Piero Marrone are 2018, 2016, 2020, 2017 and 2014.
Informations about the Winery Gian Piero Marrone
The Winery Gian Piero Marrone is one of of the world's greatest estates. It offers 47 wines for sale in the of Piedmont to come and discover on site or to buy online.
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: 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".
