Winery Monte delle VigneArgille Barbera
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 Argille Barbera from the Winery Monte delle Vigne
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Argille Barbera of Winery Monte delle Vigne in the region of Emilia-Romagna is a powerful with a nice freshness.
Food and wine pairings with Argille Barbera
Pairings that work perfectly with Argille Barbera
Original food and wine pairings with Argille Barbera
The Argille Barbera of Winery Monte delle Vigne matches generally quite well with dishes of pasta, veal or pork such as recipes of basque lasagne, veal grenadin with balsamic vinegar and honey or gratin of fresh chard (green and ribs).
Details and technical informations about Winery Monte delle Vigne's Argille Barbera.
Discover the grape variety: Nero
An interspecific cross between Merlot Noir or Medoc Noir x Perle de Csaba and Villard Blanc x Gardonyi Geza, obtained in Hungary in 1965 by Josef Csizmazia. It can be found in the Netherlands, Belgium, Switzerland, Germany, Hungary, Poland, etc. In France, it is practically unknown. It should not be confused with two Italian grape varieties, the nero d'Avola and the nero di troia or uva di troia. Note that it is an ideal variety for amateur gardeners for the simple fact that it does not fear the main cryptogamic diseases such as mildew and oidium, to have an early maturity and moreover its grape is very tasty.
Last vintages of this wine
The best vintages of Argille Barbera from Winery Monte delle Vigne are 2013, 2010, 0, 2011 and 2012.
Informations about the Winery Monte delle Vigne
The Winery Monte delle Vigne is one of of the world's greatest estates. It offers 26 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
The word of the wine: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
