Winery La MancinaBarbanera
Sparkling wine
This wine generally goes well with pork, poultry or mild and soft cheese.
Food and wine pairings with Barbanera
Pairings that work perfectly with Barbanera
Original food and wine pairings with Barbanera
The Barbanera of Winery La Mancina matches generally quite well with dishes of pork, spicy food or poultry such as recipes of homemade pork curry, kimo (malagasy dish with beef) or yakitori chicken (japanese).
Details and technical informations about Winery La Mancina's Barbanera.
Discover the grape variety: Chatus
Chatus noir is a grape variety that originated in France (Cévennes). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and small grapes. Chatus noir can be found in several vineyards: South-West, Cognac, Bordeaux, Loire Valley, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon.
Last vintages of this wine
The best vintages of Barbanera from Winery La Mancina are 2015, 0
Informations about the Winery La Mancina
The Winery La Mancina is one of of the world's greatest estates. It offers 12 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
The word of the wine: Lyon pot
A 46 cl bottle with a thick bottom, typical of the Lyon region, especially used to serve Beaujolais wines drawn from the barrel.
