Winery Negro AngeloBarbera d'Alba Bertu
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 Barbera d'Alba Bertu from the Winery Negro Angelo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barbera d'Alba Bertu of Winery Negro Angelo in the region of Piedmont is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Barbera d'Alba Bertu of Winery Negro Angelo in the region of Piedmont often reveals types of flavors of oak.
Food and wine pairings with Barbera d'Alba Bertu
Pairings that work perfectly with Barbera d'Alba Bertu
Original food and wine pairings with Barbera d'Alba Bertu
The Barbera d'Alba Bertu of Winery Negro Angelo matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta with zucchini, home-made coq au vin or creole chipolatas.
Details and technical informations about Winery Negro Angelo's Barbera d'Alba Bertu.
Discover the grape variety: Zenit
Aromatic, fresh whites to enjoy young, with a pale golden robe and a light, airy palate, with signature aromas of white flowers, light muscat, stone fruits (apple, pear) and fresh herbal notes. Productive and disease-resistant. Grown mainly in Hungary for dry and semi-dry whites; contributes to the modern Hungarian ampelographic identity and produces accessible, typeful cuvées. Hungarian white hybrid obtained by disease-resistant crossing.
Last vintages of this wine
The best vintages of Barbera d'Alba Bertu from Winery Negro Angelo are 2015, 2011, 2012, 2017 and 0.
Informations about the Winery Negro Angelo
The Winery Negro Angelo is one of of the world's great estates. It offers 37 wines for sale in the of Barbera d'Alba to come and discover on site or to buy online.
The wine region of Barbera d'Alba
Premium Piedmontese Barbera around Alba (heart of the Langhe). Fleshier, more concentrated reds than neighbouring Asti, with signature notes of ripe black cherry, candied plum, violet and sweet spices, characteristic fresh acidity and round tannins. Frequent barrel ageing (chocolate, vanilla). Generous palate, accessible young, age-worthy Superiore versions.
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: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
