Winery Marisa BacherRosso Bacher
Red wine
This wine is a blend of 2 varietals which are the Barbera blanche and the Dolcetto nero.
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Rosso Bacher from the Winery Marisa Bacher
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso Bacher of Winery Marisa Bacher in the region of Piedmont is a powerful.
Food and wine pairings with Rosso Bacher
Pairings that work perfectly with Rosso Bacher
Original food and wine pairings with Rosso Bacher
The Rosso Bacher of Winery Marisa Bacher matches generally quite well with dishes of beef, lamb or pasta such as recipes of harira de mamie (moroccan soup), daniel's algerian couscous or saffron pasta with prawns.
Details and technical informations about Winery Marisa Bacher's Rosso Bacher.
Discover the grape variety: Barbera blanche
An ancient grape variety that has been cultivated for a long time in the Italian Piedmont, now less and less planted, and practically unknown in France as in all other wine-producing countries. Note that it is not related to Barbera Nero.
Last vintages of this wine
The best vintages of Rosso Bacher from Winery Marisa Bacher are 0
Informations about the Winery Marisa Bacher
The Winery Marisa Bacher is one of of the world's greatest estates. It offers 4 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
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.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
