Winery Livia FontanaBarbera d'Alba Superiore
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 Barbera d'Alba Superiore from the Winery Livia Fontana
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barbera d'Alba Superiore of Winery Livia Fontana in the region of Piedmont is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Barbera d'Alba Superiore of Winery Livia Fontana in the region of Piedmont often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Barbera d'Alba Superiore
Pairings that work perfectly with Barbera d'Alba Superiore
Original food and wine pairings with Barbera d'Alba Superiore
The Barbera d'Alba Superiore of Winery Livia Fontana matches generally quite well with dishes of pasta, veal or pork such as recipes of cannelloni with parma ham, blanquette of veal in pickle sauce or texas style ribs / loin ribs.
Details and technical informations about Winery Livia Fontana's Barbera d'Alba Superiore.
Discover the grape variety: Guillemot
Simple, fresh dry whites with a pale golden colour, supple palate with moderate acidity, undemonstrative aromas of citrus and white flowers. Rustic, discreet profile. Almost disappeared from commercial cultivation, preserved in INRAE varietal collections, testament to the pre-phylloxera ampelographic diversity of French vineyards. Rare French white variety, once grown in western France.
Last vintages of this wine
The best vintages of Barbera d'Alba Superiore from Winery Livia Fontana are 2008, 2014, 2017, 2016 and 2010.
Informations about the Winery Livia Fontana
The Winery Livia Fontana is one of of the world's greatest estates. It offers 23 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: Botrytis cinerea
This fungus, also called noble rot, develops during the over-ripening phase and is an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
