Winery PizzolatoIl Barbarossa Malanotte
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Il Barbarossa Malanotte from the Winery Pizzolato
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Il Barbarossa Malanotte of Winery Pizzolato in the region of Veneto is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Il Barbarossa Malanotte of Winery Pizzolato in the region of Veneto often reveals types of flavors of non oak, oak.
Food and wine pairings with Il Barbarossa Malanotte
Pairings that work perfectly with Il Barbarossa Malanotte
Original food and wine pairings with Il Barbarossa Malanotte
The Il Barbarossa Malanotte of Winery Pizzolato matches generally quite well with dishes of beef, pasta or lamb such as recipes of puchero, spaghetti with tuna (real italian recipe) or lamb shoulder confit.
Details and technical informations about Winery Pizzolato's Il Barbarossa Malanotte.
Discover the grape variety: Raboso Piave
Structured, tannic reds with an inky robe, firm tannins and sharp high acidity (hence its name, rabbioso = fierce), with aromas of sour cherry, blackberry, plum, spice, leather, tobacco and balsamic notes. Fine ageing potential after several years of elevage. Star of Piave Malanotte DOCG (partly from dried grapes) and Piave Raboso DOC in the province of Treviso, along the Piave river. Very late-ripening autochthonous Venetian variety.
Last vintages of this wine
The best vintages of Il Barbarossa Malanotte from Winery Pizzolato are 2013, 2012, 2011
Informations about the Winery Pizzolato
The Winery Pizzolato is one of of the world's greatest estates. It offers 76 wines for sale in the of Piave Malanotte to come and discover on site or to buy online.
The wine region of Piave Malanotte
Venetian DOCG of the Piave plain (Treviso to the Venice lagoon, skeletal glacial alluvial soils in the north, clay in the centre, sandy in the south, partial drying of 15-30% of grapes, ageing ≥36 months of which ≥12 in wood): Raboso Piave as the autochthonous signature king red (≥70%) — powerful with vibrant notes of morello cherry, wild berries and spices, taut acidity and firm tannins softened by the drying. Raboso Veronese (≤30%) as complement.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
