Winery PerfumoBarbera D Asti Superiore Merope
wine
This wine generally goes well with
The Barbera D Asti Superiore Merope of the Winery Perfumo is in the top 0 of wines of Asti.
Details and technical informations about Winery Perfumo's Barbera D Asti Superiore Merope.
Discover the grape variety: Falanghina
Lively, aromatic dry whites with a pale golden robe, an elegant palate and preserved acidity, with signature aromas of citrus (lemon, grapefruit), white flowers (acacia, honeysuckle), white-fleshed fruits (apple, pear) and volcanic mineral notes. Refreshing Mediterranean profile. Star of Falanghina del Sannio DOP and signature of the Vesuvian coast. Native Italian variety from Campania, one of the oldest in southern Italy (Roman era).
Informations about the Winery Perfumo
The Winery Perfumo is one of of the world's greatest estates. It offers 6 wines for sale in the of Asti to come and discover on site or to buy online.
The wine region of Asti
Italian capital of sweet, aromatic sparklers. Signature Asti DOCG: light, muscat-scented sparklers from Moscato Bianco with signature notes of fresh grape, peach, apricot, orange blossom and sage, opulent yet balanced sweetness, low alcohol (~7%) — a dessert treat. Moscato d'Asti a more delicate, slightly fizzy (frizzante) version. Also lively, fruity Barbera reds, peppery Grignolino and sweet, musky Brachetto d'Acqui.
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: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
