Winery PiovanoBarbarum Barbera d'Asti
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 Barbarum Barbera d'Asti from the Winery Piovano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barbarum Barbera d'Asti of Winery Piovano in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Barbarum Barbera d'Asti
Pairings that work perfectly with Barbarum Barbera d'Asti
Original food and wine pairings with Barbarum Barbera d'Asti
The Barbarum Barbera d'Asti of Winery Piovano matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta with tuna and tomato sauce, sauté of veal with mushrooms or coconut from paimpol.
Details and technical informations about Winery Piovano's Barbarum Barbera d'Asti.
Discover the grape variety: Cabernet-Severnyi
Deep-coloured, fruity reds with a dark ruby colour, moderate tannins and a direct palate; signature aromas of red fruits (cherry, raspberry), gentle spices and herbal notes typical of disease-resistant hybrids. Early-ripening northern profile. Grown in Russia, Ukraine and Eastern Europe in extreme continental vineyards. Russian black hybrid obtained in 1959, involving Cabernet Sauvignon.
Last vintages of this wine
The best vintages of Barbarum Barbera d'Asti from Winery Piovano are 0, 2013
Informations about the Winery Piovano
The Winery Piovano is one of of the world's greatest estates. It offers 9 wines for sale in the of Piedmont to come and discover on site or to buy online.
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: Ventilation
Aeration is the process of decanting the wine to oxygenate it and thus promote the expression of the aromatic range and the harmony of the flavours.
