Winery Azienda San MartinoBarbera del Piemonte
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 del Piemonte from the Winery Azienda San Martino
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barbera del Piemonte of Winery Azienda San Martino in the region of Piémont is a powerful with a nice freshness.
Food and wine pairings with Barbera del Piemonte
Pairings that work perfectly with Barbera del Piemonte
Original food and wine pairings with Barbera del Piemonte
The Barbera del Piemonte of Winery Azienda San Martino matches generally quite well with dishes of pasta, veal or pork such as recipes of italian pasta, grenadins of veal with ceps or ollada (catalonia).
Details and technical informations about Winery Azienda San Martino's Barbera del Piemonte.
Discover the grape variety: Pascal
Pascal blanc is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Pascal blanc can be found in many vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais.
Informations about the Winery Azienda San Martino
The Winery Azienda San Martino is one of of the world's greatest estates. It offers 10 wines for sale in the of Piémont to come and discover on site or to buy online.
The wine region of Piémont
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.
News related to this wine
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The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
