Winery San SilvestroCoccinella Barbera 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 Coccinella Barbera Piemonte from the Winery San Silvestro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Coccinella Barbera Piemonte of Winery San Silvestro in the region of Piedmont is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Coccinella Barbera Piemonte of Winery San Silvestro in the region of Piedmont often reveals types of flavors of oak, spices or red fruit and sometimes also flavors of black fruit.
Food and wine pairings with Coccinella Barbera Piemonte
Pairings that work perfectly with Coccinella Barbera Piemonte
Original food and wine pairings with Coccinella Barbera Piemonte
The Coccinella Barbera Piemonte of Winery San Silvestro matches generally quite well with dishes of pasta, veal or pork such as recipes of cannelloni au gratin stuffed with bolognese sauce, stuffed veal breast or cabbage casserole.
Details and technical informations about Winery San Silvestro's Coccinella Barbera Piemonte.
Discover the grape variety: Heroldrebe
Light, fruity reds with intense ruby colour, silky tannins and a supple palate, showing simple aromas of red fruits (cherry, raspberry), plum, soft spices and floral notes. A thirst-quenching style to drink young. Now marginal in Germany, preserved for its genetic value in varietal collections and as a parent of Dornfelder (with Helfensteiner). German variety created in 1929 at Weinsberg (Portugieser × Blaufränkisch).
Last vintages of this wine
The best vintages of Coccinella Barbera Piemonte from Winery San Silvestro are 2011, 2016, 2019, 2014 and 2018.
Informations about the Winery San Silvestro
The Winery San Silvestro is one of of the world's great estates. It offers 120 wines for sale in the of Piedmont to come and discover on site or to buy online.
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: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
