Winery PragoBarbera
Red wine
In the mouth this red wine is a .
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Barbera from the Winery Prago
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barbera of Winery Prago in the region of Lombardie is a .
Food and wine pairings with Barbera
Pairings that work perfectly with Barbera
Original food and wine pairings with Barbera
The Barbera of Winery Prago matches generally quite well with dishes of beef, pasta or lamb such as recipes of family potluck, spaghetti cacio e pepe or steamed lamb shoulder with cumin and coriander.
Details and technical informations about Winery Prago's Barbera.
Discover the grape variety: Alicante Bouschet
It is a crossbreed made in 1855 by Louis and Henri Bouschet from an intraspecific crossing between Grenache noir and Petit Bouschet. The Alicante Henri Bouschet is less and less multiplied, registered however in the Official Catalogue of the varieties of vine of wine grapes list A.
Last vintages of this wine
The best vintages of Barbera from Winery Prago are 2016
Informations about the Winery Prago
The Winery Prago is one of of the world's great estates. It offers 29 wines for sale in the of Lombardie to come and discover on site or to buy online.
The wine region of Lombardie
Lombardy is one of Italy's largest and most populous regions, located in the north-central Part of the country. It's home to a handful of popular and well-known wine styles, including the Bright, cherry-scented Valtellina and the high-quality Sparkling wines Franciacorta and Oltrepo Pavese Metodo Classico. Lombardy is Italy's industrial powerhouse, with the country's second largest city (Milan) as its regional capital. Despite this, the region has vast tracts of unspoiled countryside, home to many small wineries that produce a significant portion of the region's annual wine production of 1.
News related to this wine
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The word of the wine: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
