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 tournedos rossini, tagliatelle with fresh salmon or lamb keftas.
Details and technical informations about Winery Gradizzolo's Garò Barbera.
Discover the grape variety: Inzolia
Rich, structured dry whites with a pale golden robe, an ample palate and moderate acidity, with signature aromas of almond (hallmark), yellow fruits (pear, peach), white flowers (acacia) and saline marine notes. Sunny Mediterranean profile. Essential component of traditional Marsala, Sicilian dry whites and star of Ansonica Costa dell'Argentario DOC in Tuscany. Autochthonous Sicilian variety, also called Ansonica in Tuscany.
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
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: R-M (champagne)
Harvesting and handling. It is the artisan winemaker. He elaborates his own champagne, often a monocru representative of the village or the surrounding villages.
