Winery Podere GaiaschiIl Segreto di Marco Barbera Fermo
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 Il Segreto di Marco Barbera Fermo from the Winery Podere Gaiaschi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Il Segreto di Marco Barbera Fermo of Winery Podere Gaiaschi in the region of Emilia-Romagna is a powerful with a nice freshness.
Food and wine pairings with Il Segreto di Marco Barbera Fermo
Pairings that work perfectly with Il Segreto di Marco Barbera Fermo
Original food and wine pairings with Il Segreto di Marco Barbera Fermo
The Il Segreto di Marco Barbera Fermo of Winery Podere Gaiaschi matches generally quite well with dishes of pasta, veal or pork such as recipes of flammekueche with munster cheese, milanese escalope (italy) or sauerkraut (with tips so to do!!!).
Details and technical informations about Winery Podere Gaiaschi's Il Segreto di Marco Barbera Fermo.
Discover the grape variety: Abondant
Abondant blanc is a grape variety that originated in France. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and large grapes. The Abondant blanc can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Il Segreto di Marco Barbera Fermo from Winery Podere Gaiaschi are 0
Informations about the Winery Podere Gaiaschi
The Winery Podere Gaiaschi is one of of the world's greatest estates. It offers 22 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
The word of the wine: Muscat blanc à petits grains
A white grape variety cultivated since antiquity on the shores of the Mediterranean, it is considered the noblest of the muscats. It is mainly used to make sweet wines, often from mutage. In France, it is the sole variety used in many natural sweet wines: muscat-de-frontignan, muscat-de-mireval, muscat-de-lunel, muscat-de-saint-jean-de-minervois, muscat-de-beaumes-de-venise, muscat-du-cap-corse. Combined with Muscat d'Alexandrie, it gives Muscat-de-Rivesaltes. It is also used to make sparkling white wines (clairette-de-die; moscato d'asti and asti spumante in Italy) and dry wines (alsace-muscat). Powerfully aromatic and complex, its wines evoke fresh grapes, roses, exotic fruits, citrus fruits and spices.
