Winery PietreAsti D Barbera
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 Asti D Barbera from the Winery Pietre
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Asti D Barbera of Winery Pietre in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Asti D Barbera
Pairings that work perfectly with Asti D Barbera
Original food and wine pairings with Asti D Barbera
The Asti D Barbera of Winery Pietre matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta salmon - fresh cream, sauté of veal with olives (corsica) or sauerkraut of the sea in casserole.
Details and technical informations about Winery Pietre's Asti D Barbera.
Discover the grape variety: Doçal
Simple, fresh whites best drunk young, with a pale golden robe, a light palate with moderate acidity, and discreet aromas of citrus, white flowers and neutral notes. A rare heritage profile. Practically disappeared from commercial cultivation, preserved in a few heritage plots and studied by Portuguese ampelography centres. Rare Portuguese white grape grown in the north of the country, in Trás-os-Montes.
Last vintages of this wine
The best vintages of Asti D Barbera from Winery Pietre are 2017, 0
Informations about the Winery Pietre
The Winery Pietre is one of of the world's greatest estates. It offers 3 wines for sale in the of Asti to come and discover on site or to buy online.
The wine region of Asti
Italian capital of sweet, aromatic sparklers. Signature Asti DOCG: light, muscat-scented sparklers from Moscato Bianco with signature notes of fresh grape, peach, apricot, orange blossom and sage, opulent yet balanced sweetness, low alcohol (~7%) — a dessert treat. Moscato d'Asti a more delicate, slightly fizzy (frizzante) version. Also lively, fruity Barbera reds, peppery Grignolino and sweet, musky Brachetto d'Acqui.
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: Size (champagne)
Juices that flow from the press after the cuvée, at the second pressing. Less fine, often more vegetal, it is mainly used to make the first price champagnes.
