Winery PrinsiCiabot Clementina Barbaresco
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Ciabot Clementina Barbaresco from the Winery Prinsi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ciabot Clementina Barbaresco of Winery Prinsi in the region of Piedmont is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Ciabot Clementina Barbaresco
Pairings that work perfectly with Ciabot Clementina Barbaresco
Original food and wine pairings with Ciabot Clementina Barbaresco
The Ciabot Clementina Barbaresco of Winery Prinsi matches generally quite well with dishes of beef, pasta or lamb such as recipes of flemish beer stew, pasta shells or trapper's barbecue.
Details and technical informations about Winery Prinsi's Ciabot Clementina Barbaresco.
Discover the grape variety: Nebbiolo
Austere, noble reds, pale in colour and quick to turn garnet, with powerful tannins and high acidity, showing aromas of sour cherry, faded rose, tar, white truffle, leather and balsamic notes with age. Outstanding ageing potential. Absolute star of Piedmont with Barolo DOCG and Barbaresco DOCG, also in Roero, Gattinara, Ghemme and Valtellina (Chiavennasca). A late-ripening Italian variety among the world's greatest.
Last vintages of this wine
The best vintages of Ciabot Clementina Barbaresco from Winery Prinsi are 0, 2013
Informations about the Winery Prinsi
The Winery Prinsi is one of of the world's greatest estates. It offers 20 wines for sale in the of Barbaresco to come and discover on site or to buy online.
The wine region of Barbaresco
Big sister of Barolo on the hills east of Alba. Pure Nebbiolo (100%) as red: garnet robe turning brick-orange, signature nose of rose, violet, cherry, raspberry, truffle, leather and tar, silky palate with firm but more elegant tannins, accessible younger than Barolo. Minimum 26 months' ageing (50 for Riserva), of which 9 in wood. Ages 10-25 years.
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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
