Winery Hilberg-PasqueroPer Alessandra
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 Per Alessandra from the Winery Hilberg-Pasquero
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Per Alessandra of Winery Hilberg-Pasquero in the region of Piedmont is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Per Alessandra of Winery Hilberg-Pasquero in the region of Piedmont often reveals types of flavors of red fruit.
Food and wine pairings with Per Alessandra
Pairings that work perfectly with Per Alessandra
Original food and wine pairings with Per Alessandra
The Per Alessandra of Winery Hilberg-Pasquero matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta with 4 cheese sauce, bigos (polish sauerkraut with paprika) or savoyard crozet gratin.
Details and technical informations about Winery Hilberg-Pasquero's Per Alessandra.
Discover the grape variety: Saint-Côme
Simple, lightly aromatic fresh whites with a pale golden robe, supple palate with moderate acidity, showing discrete citrus and white flower aromas. Discreet rustic South-West profile. Very rare, preserved for its heritage value, it survives in a few South-West heritage plots. White French autochtone variety from the South-West, considered identical to Bouysselet by some analyses.
Last vintages of this wine
The best vintages of Per Alessandra from Winery Hilberg-Pasquero are 0, 2011, 2012
Informations about the Winery Hilberg-Pasquero
The Winery Hilberg-Pasquero is one of of the world's greatest estates. It offers 12 wines for sale in the of Barbera d'Alba to come and discover on site or to buy online.
The wine region of Barbera d'Alba
Premium Piedmontese Barbera around Alba (heart of the Langhe). Fleshier, more concentrated reds than neighbouring Asti, with signature notes of ripe black cherry, candied plum, violet and sweet spices, characteristic fresh acidity and round tannins. Frequent barrel ageing (chocolate, vanilla). Generous palate, accessible young, age-worthy Superiore versions.
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.
