Winery Platinetti GuidoBarbera Pieleo
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 Pieleo from the Winery Platinetti Guido
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barbera Pieleo of Winery Platinetti Guido in the region of Piedmont is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Barbera Pieleo of Winery Platinetti Guido in the region of Piedmont often reveals types of flavors of oak, spices or red fruit and sometimes also flavors of black fruit.
Food and wine pairings with Barbera Pieleo
Pairings that work perfectly with Barbera Pieleo
Original food and wine pairings with Barbera Pieleo
The Barbera Pieleo of Winery Platinetti Guido matches generally quite well with dishes of pasta, veal or pork such as recipes of trofie ( pasta ) paradiso, sot- l- leaves or peasant minestrone.
Details and technical informations about Winery Platinetti Guido's Barbera Pieleo.
Discover the grape variety: Roussin de Morgex
Lively, mineral whites with a pale golden hue, an airy and tense palate with preserved acidity, and signature aromas of citrus (lemon), alpine flowers, green apple and fresh mineral notes. High-altitude tension. Preserved for its heritage value, it reflects the adaptation of grape varieties to extreme-altitude vineyards in the Aosta Valley. Rare white grape from the Aosta Valley, grown at very high altitude around Morgex and La Salle.
Last vintages of this wine
The best vintages of Barbera Pieleo from Winery Platinetti Guido are 2011, 0, 2016, 2015
Informations about the Winery Platinetti Guido
The Winery Platinetti Guido is one of of the world's greatest estates. It offers 7 wines for sale in the of Colline Novaresi to come and discover on site or to buy online.
The wine region of Colline Novaresi
Piedmont DOC on the hills north of Novara, acidic and mineral glacial soils. Signature Nebbiolo red king (here called Spanna, 50% min): fine and aromatic with notes of red cherry, faded rose, tar, undergrowth, herbs and a mineral touch, fine tannins and an elegant palate — more accessible and fresher than at Barolo, drink younger. Supported by peppery Vespolina, supple Uva Rara, dense Croatina, juicy Barbera. Chiselled wines.
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: Red winemaking
Transformation of grapes into must and wine under the effect of alcoholic fermentation. The vinification of red wines takes place in several stages: destemming, crushing, alcoholic fermentation, vatting, running off and maturing.
