Winery Luigi GiordanoBrut Barbaresco
Sparkling wine
This wine generally goes well with beef, veal or lamb.
Wine flavors and olphactive analysis
On the nose the Brut Barbaresco of Winery Luigi Giordano in the region of Piedmont often reveals types of flavors of microbio, tree fruit or citrus fruit and sometimes also flavors of red fruit.
Food and wine pairings with Brut Barbaresco
Pairings that work perfectly with Brut Barbaresco
Original food and wine pairings with Brut Barbaresco
The Brut Barbaresco of Winery Luigi Giordano matches generally quite well with dishes of beef, lamb or veal such as recipes of beef tongue with pickle sauce, blanquette of lamb or mouse of lamb with thyme.
Details and technical informations about Winery Luigi Giordano's Brut Barbaresco.
Discover the grape variety: Nebbiolo
Austere, noble reds, pale in colour and quick to turn garnet, with powerful tannins and high acidity, showing aromas of sour cherry, faded rose, tar, white truffle, leather and balsamic notes with age. Outstanding ageing potential. Absolute star of Piedmont with Barolo DOCG and Barbaresco DOCG, also in Roero, Gattinara, Ghemme and Valtellina (Chiavennasca). A late-ripening Italian variety among the world's greatest.
Last vintages of this wine
The best vintages of Brut Barbaresco from Winery Luigi Giordano are 2015, 2012, 0, 2014
Informations about the Winery Luigi Giordano
The Winery Luigi Giordano is one of of the world's greatest estates. It offers 16 wines for sale in the of Barbaresco to come and discover on site or to buy online.
The wine region of Barbaresco
Big sister of Barolo on the hills east of Alba. Pure Nebbiolo (100%) as red: garnet robe turning brick-orange, signature nose of rose, violet, cherry, raspberry, truffle, leather and tar, silky palate with firm but more elegant tannins, accessible younger than Barolo. Minimum 26 months' ageing (50 for Riserva), of which 9 in wood. Ages 10-25 years.
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: Viscosity
Consistency of wine reminiscent of the tactile sensation of sugar syrup with varying degrees of fluidity, due to the alcohol and natural sugar in the grapes present in sweet wines. In excess, this sensation can make the wine pasty and heavy. To the eye, viscosity is referred to as tears.
