Winery GradizzoloGarò Barbera
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Garò Barbera from the Winery Gradizzolo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Garò Barbera of Winery Gradizzolo in the region of Veneto is a powerful with a nice freshness.
Food and wine pairings with Garò Barbera
Pairings that work perfectly with Garò Barbera
Original food and wine pairings with Garò Barbera
The Garò Barbera of Winery Gradizzolo matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef tagliata with truffle oil, quiche with mixed vegetables or lamb confit with new potatoes.
Details and technical informations about Winery Gradizzolo's Garò Barbera.
Discover the grape variety: Ravat 51
An interspecific cross obtained by Jean-François Ravat around 1930. Some people give it as parents the 6905 Seibel - or subéreux - and the pinot, to be confirmed however. It can still be found in North America and England, but is practically unknown in France.
Last vintages of this wine
The best vintages of Garò Barbera from Winery Gradizzolo are 0, 2015
Informations about the Winery Gradizzolo
The Winery Gradizzolo is one of of the world's greatest estates. It offers 15 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Bitter (flavor)
A flavour generally provided in wines by polyphenols and accompanied by a sensation of pungency. In small quantities, bitterness makes you salivate, gives relief to the wine and reinforces its sapidity.
