Winery Luigi TacchinoAlbarola Barbera del Monferrato
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 Albarola Barbera del Monferrato from the Winery Luigi Tacchino
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Albarola Barbera del Monferrato of Winery Luigi Tacchino in the region of Piémont is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Albarola Barbera del Monferrato of Winery Luigi Tacchino in the region of Piémont often reveals types of flavors of oak, red fruit or black fruit.
Food and wine pairings with Albarola Barbera del Monferrato
Pairings that work perfectly with Albarola Barbera del Monferrato
Original food and wine pairings with Albarola Barbera del Monferrato
The Albarola Barbera del Monferrato of Winery Luigi Tacchino matches generally quite well with dishes of pasta, veal or pork such as recipes of three ways to prepare chinese noodles, roast pork with onions and honey or ollada (catalonia).
Details and technical informations about Winery Luigi Tacchino's Albarola Barbera del Monferrato.
Discover the grape variety: Barbera noire
This variety has been cultivated for a very long time in Italy - currently in second place - and is very well known in Piedmont. It is, however, little known in France and is registered in the Official Catalogue of Wine Grape Varieties, list A1. It is not related to the white barbera, which also comes from the same country and region. It should be noted that other Italian grape varieties, mainly black, bear the name barbera, which should not be confused with the black Barbera that can also be found in Eastern Europe, South Africa and America.
Last vintages of this wine
The best vintages of Albarola Barbera del Monferrato from Winery Luigi Tacchino are 2012, 2013, 2011, 2009 and 2010.
Informations about the Winery Luigi Tacchino
The Winery Luigi Tacchino is one of of the world's greatest estates. It offers 17 wines for sale in the of Barbera del Monferrato to come and discover on site or to buy online.
The wine region of Barbera del Monferrato
The wine region of Barbera del Monferrato is located in the region of Piémont of Italy. Wineries and vineyards like the Domaine Auriel or the Domaine Azienda Agricola Accornero produce mainly wines red and sparkling. On the nose of Barbera del Monferrato often reveals types of flavors of cherry, vegetal or raspberry and sometimes also flavors of black currant, chocolate or tomatoes. In the mouth of Barbera del Monferrato is a powerful with a nice freshness.
The wine region of Piémont
Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.
News related to this wine
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Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Chaintré, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWi ...
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The appellations of Bourgogne
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The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
