Winery SantacroceBarbera
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Barbera from the Winery Santacroce
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barbera of Winery Santacroce in the region of Emilia-Romagna is a powerful.
Food and wine pairings with Barbera
Pairings that work perfectly with Barbera
Original food and wine pairings with Barbera
The Barbera of Winery Santacroce matches generally quite well with dishes of beef, pasta or lamb such as recipes of tunisian molokheya, spaghetti with summer vegetables or lamb chops à la champvallon.
Details and technical informations about Winery Santacroce's Barbera.
Discover the grape variety: Perle de Csaba
It is thought to have originated in Hungary, as Adolf Stark, a winegrower in Bekescsaba (Hungary), created it in 1904. According to genetic analyses, it is the result of a cross between the Madeleine angevine and the Muscat fleur d'oranger. The Csaba pearl has been used to obtain a few crosses (the red Csaba pearl is an example), the aim always being to try to find new varieties with early maturity. Today, it is only found in ornamental gardens, interesting only for its great earliness. Its many defects mean that it is almost on the verge of extinction, although it is included in the official catalogue of vine varieties on the A1 list.
Last vintages of this wine
The best vintages of Barbera from Winery Santacroce are 0
Informations about the Winery Santacroce
The Winery Santacroce is one of of the world's great estates. It offers 17 wines for sale in the of Colli Bolognesi to come and discover on site or to buy online.
The wine region of Colli Bolognesi
The wine region of Colli Bolognesi is located in the region of Émilie-Romagne of Italy. Wineries and vineyards like the Domaine Manaresi or the Domaine Corte d'Aibo produce mainly wines red, sparkling and white. The most planted grape varieties in the region of Colli Bolognesi are Cabernet-Sauvignon, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Colli Bolognesi often reveals types of flavors of microbio, earth or oak and sometimes also flavors of red fruit, black fruit or non oak.
The wine region of Emilia-Romagna
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
The word of the wine: Fermentation
The process by which grape juice becomes wine, thanks to the action of yeasts that transform sugar into alcohol.
