Winery Gozzelino SergioCiabot d'la Mandorla 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 Ciabot d'la Mandorla Barbera d'Asti Superiore from the Winery Gozzelino Sergio
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ciabot d'la Mandorla Barbera d'Asti Superiore of Winery Gozzelino Sergio in the region of Piedmont is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Ciabot d'la Mandorla Barbera d'Asti Superiore of Winery Gozzelino Sergio in the region of Piedmont often reveals types of flavors of red fruit.
Food and wine pairings with Ciabot d'la Mandorla Barbera d'Asti Superiore
Pairings that work perfectly with Ciabot d'la Mandorla Barbera d'Asti Superiore
Original food and wine pairings with Ciabot d'la Mandorla Barbera d'Asti Superiore
The Ciabot d'la Mandorla Barbera d'Asti Superiore of Winery Gozzelino Sergio matches generally quite well with dishes of pasta, veal or pork such as recipes of farfalle with gorgonzola, paupiettes à la mérignicaise or broccoli gratin.
Details and technical informations about Winery Gozzelino Sergio's Ciabot d'la Mandorla Barbera d'Asti Superiore.
Discover the grape variety: Poulsard
Poulsard is a red grape variety that originated in the Franche-Comté region. In 1732, it was qualified as a good grape variety with several others by the parliament of Besançon at the time. It currently covers nearly 300 ha. This variety has 3 approved clones: 296, 584 and 464. Poulsard has slightly hairy branches with long tendrils. Its leaves are yellow in color. Although its bunches are small, its berries are often medium-sized or larger. Poulsard is quite sensitive to scorching, spring frosts and coulure. It is also afraid of oidium, mildew and grey rot. This grape variety appreciates clayey, fat and marly soils. Its fertility is average, so it is preferable to prune it long. It buds quite early. Poulsard produces a wine with a light structure, fine and aromatic. It can be kept for years. This wine goes well with poultry, red meat, cheese and starters.
Last vintages of this wine
The best vintages of Ciabot d'la Mandorla Barbera d'Asti Superiore from Winery Gozzelino Sergio are 1997, 2011, 2015, 2016 and 2012.
Informations about the Winery Gozzelino Sergio
The Winery Gozzelino Sergio is one of of the world's greatest estates. It offers 19 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
The wine region of Barbera d'Asti is located in the region of Piémont of Italy. Wineries and vineyards like the Domaine Coppo or the Domaine Luigi Spertino produce mainly wines red. On the nose of Barbera d'Asti often reveals types of flavors of cream, dark fruit or cassis and sometimes also flavors of caramel, raisin or stone. In the mouth of Barbera d'Asti is a powerful with a nice freshness.
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: Olfaction
Perception of odours and aromas by the olfactory bulb. Retroolfaction is the same phenomenon inside the mouth via the retronasal route.
