Winery MaroloMonriondo Grappa di Barbera
Sweet wine
This wine generally goes well with beef, game (deer, venison) or lamb.
Food and wine pairings with Monriondo Grappa di Barbera
Pairings that work perfectly with Monriondo Grappa di Barbera
Original food and wine pairings with Monriondo Grappa di Barbera
The Monriondo Grappa di Barbera of Winery Marolo matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef tagine with prunes and almonds, pistou soup complete or lamb chops with figs and honey.
Details and technical informations about Winery Marolo's Monriondo Grappa di Barbera.
Discover the grape variety: Jaoumet
Its origin is uncertain, but it is thought to have been introduced into the Agly valley by a Trappist monk in the mid-19th century. Jaoumet is practically unknown in other French table grape-producing regions, although it is listed in the Official Catalogue of Table Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Monriondo Grappa di Barbera from Winery Marolo are 0
Informations about the Winery Marolo
The Winery Marolo is one of of the world's great estates. It offers 24 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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
