Winery OltretorrenteBarbera Colli Tortonesi
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.
The Barbera Colli Tortonesi of the Winery Oltretorrente is in the top 20 of wines of Colli Tortonesi.
Taste structure of the Barbera Colli Tortonesi from the Winery Oltretorrente
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barbera Colli Tortonesi of Winery Oltretorrente in the region of Piedmont is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Barbera Colli Tortonesi of Winery Oltretorrente in the region of Piedmont often reveals types of flavors of earth, oak.
Food and wine pairings with Barbera Colli Tortonesi
Pairings that work perfectly with Barbera Colli Tortonesi
Original food and wine pairings with Barbera Colli Tortonesi
The Barbera Colli Tortonesi of Winery Oltretorrente matches generally quite well with dishes of pasta, veal or pork such as recipes of express beef cannelloni, moroccan style veal brochette or cantonese rice.
Details and technical informations about Winery Oltretorrente's Barbera Colli Tortonesi.
Discover the grape variety: Mavro
Light, low-coloured reds to drink young, with a clear ruby robe, soft tannins and an airy palate on simple red fruit (cherry, strawberry) and Mediterranean notes. Also the base for the dried-grape Commandaria. Historic pillar of Cypriot wines and base of the ancestral Commandaria when raisined with Xynisteri. Autochthonous black variety of Cyprus, the most widely planted on the island.
Last vintages of this wine
The best vintages of Barbera Colli Tortonesi from Winery Oltretorrente are 0
Informations about the Winery Oltretorrente
The Winery Oltretorrente is one of of the world's greatest estates. It offers 6 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: Effervescent
Any wine loaded with CO2 (carbon dioxide), which is revealed in the form of bubbles, reinforcing the freshness effect in the mouth. This gas production is the result of what is called the second fermentation in the bottle. It occurs in champagnes and sparkling wines such as crémants.
