Winery MonterossoBarbera
Red wine
This wine generally goes well with pork, poultry or mild and soft cheese.
The Barbera of the Winery Monterosso is in the top 10 of wines of Colli Tortonesi.
Food and wine pairings with Barbera
Pairings that work perfectly with Barbera
Original food and wine pairings with Barbera
The Barbera of Winery Monterosso matches generally quite well with dishes of pork, spicy food or poultry such as recipes of flammekueche (with laughing cow), silvia's quick wolf fillet or coconut curry cauliflower in the cookeo.
Details and technical informations about Winery Monterosso's Barbera.
Discover the grape variety: Doukkali
Lively, fruity whites for early drinking, with a pale golden hue, light palate and moderate acidity, showing aromas of citrus, white-fleshed fruits (peach) and Mediterranean notes. Profile well suited to hot, dry climates. Increasingly rare, it bears witness to Morocco's viticultural heritage and the adaptation of local grape varieties. Native Moroccan white grape, grown mainly in the Doukkala region south of Casablanca.
Last vintages of this wine
The best vintages of Barbera from Winery Monterosso are 2011
Informations about the Winery Monterosso
The Winery Monterosso is one of of the world's greatest estates. It offers 3 wines for sale in the of Colli Tortonesi to come and discover on site or to buy online.
The wine region of Colli Tortonesi
Southeastern Piedmont DOC around Tortona, marl-limestone soils. Signature Timorasso as white king (native saved by Walter Massa in the 1980s): structured and mineral with yellow peach, apricot, candied citrus, honey, herbs, almond and a petrol touch at maturity, taut palate and long ageing — nicknamed "Barolo bianco". Historic Barbera in red: juicy and fresh (cherry, plum, spices). Also supple Dolcetto, spicy Freisa, fleshy Croatina.
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: Tries (harvest by)
Harvesting in several successive passages to harvest at their optimal concentration the grapes affected by noble rot. They allow the production of great sweet wines.
