Winery Rivetti MassimoSerraboella Barbera d'Alba
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 Serraboella Barbera d'Alba from the Winery Rivetti Massimo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Serraboella Barbera d'Alba of Winery Rivetti Massimo in the region of Piedmont is a powerful with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with Serraboella Barbera d'Alba
Pairings that work perfectly with Serraboella Barbera d'Alba
Original food and wine pairings with Serraboella Barbera d'Alba
The Serraboella Barbera d'Alba of Winery Rivetti Massimo matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta with tuna, veal roast casserole with mushrooms or ham and cheese omelette.
Details and technical informations about Winery Rivetti Massimo's Serraboella Barbera d'Alba.
Discover the grape variety: Villard noir
Colored, fruity reds with an intense ruby robe, smooth tannins and a supple palate, with simple aromas of red fruits (cherry, raspberry), soft spices and hybrid notes. Productive, disease-resistant profile for early drinking. Now marginal in France, surviving in a few heritage plots and varietal collections, important in post-phylloxera reconstruction. French black hybrid obtained by Bertille Seyve at Bourgoin-Jallieu (Seyve-Villard 18-315).
Last vintages of this wine
The best vintages of Serraboella Barbera d'Alba from Winery Rivetti Massimo are 2008, 2012, 2007, 2015 and 0.
Informations about the Winery Rivetti Massimo
The Winery Rivetti Massimo is one of of the world's great estates. It offers 35 wines for sale in the of Barbera d'Alba to come and discover on site or to buy online.
The wine region of Barbera d'Alba
Premium Piedmontese Barbera around Alba (heart of the Langhe). Fleshier, more concentrated reds than neighbouring Asti, with signature notes of ripe black cherry, candied plum, violet and sweet spices, characteristic fresh acidity and round tannins. Frequent barrel ageing (chocolate, vanilla). Generous palate, accessible young, age-worthy Superiore versions.
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: 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.
