Winery PinbolognaBarbera Classic
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 Classic from the Winery Pinbologna
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barbera Classic of Winery Pinbologna in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Barbera Classic
Pairings that work perfectly with Barbera Classic
Original food and wine pairings with Barbera Classic
The Barbera Classic of Winery Pinbologna matches generally quite well with dishes of pasta, veal or pork such as recipes of trofie ( pasta ) paradiso, pork tenderloin with chorizo and peppers or stuffed tomatoes.
Details and technical informations about Winery Pinbologna's Barbera Classic.
Discover the grape variety: Triomphe d'Alsace
Deeply coloured, fruity reds with a full ruby robe, supple tannins, and an airy palate with moderate acidity, offering red-fruit aromas and slightly foxy hybrid notes. Early-ripening and cold-hardy. Grown mainly in Canada (Quebec, Ontario) and the northeastern USA for vineyards with harsh continental climates. A French black hybrid obtained in 1923 by Eugène Kuhlmann in Alsace.
Informations about the Winery Pinbologna
The Winery Pinbologna is one of of the world's greatest estates. It offers 12 wines for sale in the of Barbera d'Asti to come and discover on site or to buy online.
The wine region of Barbera d'Asti
Apogee of Piedmont Barbera: a gourmet, vibrant red with signature notes of ripe cherry, raspberry, plum and violet, characteristic fresh acidity and supple tannins that make it immediately drinkable. A direct, everyday Italian style, perfect with charcuterie and pasta. Fleshier Superiore versions (14 months ageing) with liquorice and dark chocolate notes, and Nizza DOCG at the summit. 6,000 ha of clay-limestone hills between Asti and Alessandria.
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: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
