Winery Natale VergaBarbera Piemonte Passito
Sweet wine
In the mouth this sweet wine is a powerful with a nice freshness.
This wine generally goes well with pork, poultry or veal.
Taste structure of the Barbera Piemonte Passito from the Winery Natale Verga
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barbera Piemonte Passito of Winery Natale Verga in the region of Piedmont is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Barbera Piemonte Passito of Winery Natale Verga in the region of Piedmont often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Barbera Piemonte Passito
Pairings that work perfectly with Barbera Piemonte Passito
Original food and wine pairings with Barbera Piemonte Passito
The Barbera Piemonte Passito of Winery Natale Verga matches generally quite well with dishes of pasta, veal or pork such as recipes of ham and cheese macaroni gratin, orloff roast or the tartiflette wrap.
Details and technical informations about Winery Natale Verga's Barbera Piemonte Passito.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Barbera Piemonte Passito from Winery Natale Verga are 2019, 2016, 0, 2017 and 2020.
Informations about the Winery Natale Verga
The Winery Natale Verga is one of of the world's greatest estates. It offers 75 wines for sale in the of Piedmont to come and discover on site or to buy online.
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: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
