Winery Quattro ManiBarbera
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 from the Winery Quattro Mani
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barbera of Winery Quattro Mani in the region of Piedmont is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Barbera of Winery Quattro Mani in the region of Piedmont often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Barbera
Pairings that work perfectly with Barbera
Original food and wine pairings with Barbera
The Barbera of Winery Quattro Mani matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta with 4 cheese sauce, veal meatballs with curry or the real vegetables stuffed in the provençal way.
Details and technical informations about Winery Quattro Mani's Barbera.
Discover the grape variety: Fel
Most likely from southwest France, found in Aveyron at Estaing and around Marcillac.
Last vintages of this wine
The best vintages of Barbera from Winery Quattro Mani are 2018, 2016, 0, 2015 and 2014.
Informations about the Winery Quattro Mani
The Winery Quattro Mani is one of of the world's greatest estates. It offers 6 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
