Winery Pierino VellanoGioanot Barbera del Monferrato Superiore
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 Gioanot Barbera del Monferrato Superiore from the Winery Pierino Vellano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gioanot Barbera del Monferrato Superiore of Winery Pierino Vellano in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Gioanot Barbera del Monferrato Superiore
Pairings that work perfectly with Gioanot Barbera del Monferrato Superiore
Original food and wine pairings with Gioanot Barbera del Monferrato Superiore
The Gioanot Barbera del Monferrato Superiore of Winery Pierino Vellano matches generally quite well with dishes of pasta, veal or pork such as recipes of pesto pasta salad, saltimbocca alla romana or baked bread (tomato, mushroom, ham, cheese).
Details and technical informations about Winery Pierino Vellano's Gioanot Barbera del Monferrato Superiore.
Discover the grape variety: Malvasia bianca di Candia
Supple, aromatic whites to drink young, with a pale golden robe and an airy palate, with signature floral aromas (white flowers, rose), muscat notes, white-fleshed fruit and almond. Also as sparkling and passito sweet wines. Pillar of Frascati DOC and the white wines of Lazio, adding roundness and fragrance to blends. Malvasia variety originating from Crete (Candia), widely grown in central Italy.
Last vintages of this wine
The best vintages of Gioanot Barbera del Monferrato Superiore from Winery Pierino Vellano are 2007, 0, 2012
Informations about the Winery Pierino Vellano
The Winery Pierino Vellano is one of of the world's greatest estates. It offers 15 wines for sale in the of Barbera del Monferrato Superiore to come and discover on site or to buy online.
The wine region of Barbera del Monferrato Superiore
Piedmontese DOCG of the Monferrato (slopes 150-400 m south/south-west, clay-limestone, marls and alluvials, continental): Barbera (≥85%) complemented by Freisa, Grignolino and Dolcetto (≤15%) — deep ruby evolving garnet, intense cherry, blackberry and red fruit aromas with roasting, spice and undergrowth notes, full-bodied, tannic and persistent, balanced acidity even in warm vintages. 14-month ageing (≥6 in wood), DOCG 2008.
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: Ugni blanc
White grape variety of Italian origin, and the main white variety grown in France. Its large bunches give fine, light and lively wines, suitable for distillation: today it is the main variety for making cognac and armagnac. Ugni blanc, which is a little richer in alcohol when grown in Mediterranean regions, is used in the blending of the Provence and Corsica appellations, often in association with other grape varieties that bring aromas and structure, such as clairette, grenache blanc or sauvignon. Ugni blanc is also used, on a secondary basis, in the production of certain white wines in Gironde (AOC Bordeaux, Entre-deux-Mers, etc.).
