Winery Guasti ClementeClementina
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 Clementina from the Winery Guasti Clemente
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Clementina of Winery Guasti Clemente in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Clementina
Pairings that work perfectly with Clementina
Original food and wine pairings with Clementina
The Clementina of Winery Guasti Clemente matches generally quite well with dishes of pasta, veal or pork such as recipes of salmon lasagna, veal curry or creole chipolatas.
Details and technical informations about Winery Guasti Clemente's Clementina.
Discover the grape variety: Barbera noire
Intense and fruity reds with a deep purple colour, supple tannins and a full palate with characteristically very high acidity, offering signature aromas of red fruits (black cherry, morello cherry), ripe plum, spices, violet and Piedmontese balsamic notes. Star of the Barbera d'Asti DOCG and Barbera d'Alba DOC, also exported to Argentina (Mendoza) and California. Italian black variety, the third most planted red grape in Italy, native to Piedmont.
Last vintages of this wine
The best vintages of Clementina from Winery Guasti Clemente are 2006, 0
Informations about the Winery Guasti Clemente
The Winery Guasti Clemente is one of of the world's great estates. It offers 31 wines for sale in the of Barbera del Monferrato to come and discover on site or to buy online.
The wine region of Barbera del Monferrato
Piedmont DOC (1970) on the historic hills of Monferrato (Asti, Alessandria). Barbera as the king variety (the most planted in Piedmont, more accessible than Nebbiolo): deep and juicy reds with signature notes of black cherry, plum, blackberry, anise, violet, dried herbs and a liquorice touch, bright fresh acidity and a moreish palate — Piedmontese conviviality in a bottle. Ink-coloured robe. Sparkling frizzante version.
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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
