Winery RabezzanaBarbera d'Asti
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 d'Asti from the Winery Rabezzana
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barbera d'Asti of Winery Rabezzana in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Barbera d'Asti
Pairings that work perfectly with Barbera d'Asti
Original food and wine pairings with Barbera d'Asti
The Barbera d'Asti of Winery Rabezzana matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta with mussels, cutlets with portuguese sauce or suckling pig leg in the oven.
Details and technical informations about Winery Rabezzana's Barbera d'Asti.
Discover the grape variety: Groppello di Mocasina
Light and fruity reds for early drinking, clear ruby colour, soft tannins and lively mouth with vivid acidity, with signature aromas of cherry, strawberry, sweet spices and floral notes. Also used for rosé Chiaretto. Blended in Garda Classico DOC and Valtènesi DOC. Autochthonous Lombard variety grown near Lake Garda.
Last vintages of this wine
The best vintages of Barbera d'Asti from Winery Rabezzana are 0
Informations about the Winery Rabezzana
The Winery Rabezzana is one of of the world's greatest estates. It offers 9 wines for sale in the of Barbera d'Asti to come and discover on site or to buy online.
The wine region of Barbera d'Asti
Apogee of Piedmont Barbera: a gourmet, vibrant red with signature notes of ripe cherry, raspberry, plum and violet, characteristic fresh acidity and supple tannins that make it immediately drinkable. A direct, everyday Italian style, perfect with charcuterie and pasta. Fleshier Superiore versions (14 months ageing) with liquorice and dark chocolate notes, and Nizza DOCG at the summit. 6,000 ha of clay-limestone hills between Asti and Alessandria.
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: Rancio
Odour and taste characteristic of certain wines that have undergone oxidative maturation, i.e. in contact with oxygen (vin jaune du Jura, dry rancio du Roussillon, maury, banyuls, rivesaltes, etc.).
