Winery ScrimaglioMonsferratus Barbera del Monferrato
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 Monsferratus Barbera del Monferrato from the Winery Scrimaglio
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Monsferratus Barbera del Monferrato of Winery Scrimaglio in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Monsferratus Barbera del Monferrato
Pairings that work perfectly with Monsferratus Barbera del Monferrato
Original food and wine pairings with Monsferratus Barbera del Monferrato
The Monsferratus Barbera del Monferrato of Winery Scrimaglio matches generally quite well with dishes of pasta, veal or pork such as recipes of italian pasta, potjevleesch (meat in a pot) or pork roll with mustard.
Details and technical informations about Winery Scrimaglio's Monsferratus Barbera del Monferrato.
Discover the grape variety: Gros Verdot
Deep-coloured, simple reds with an intense ruby robe, smooth tannins and a supple palate, with simple aromas of red fruits (cherry, raspberry), soft spices and herbaceous notes. Profile for drinking young. Now marginal, preserved in INRAE varietal collections and a few heritage plots in the Bordelais and Médoc. French autochthonous variety from the South-West, not to be confused with Petit Verdot, a witness to ancient Aquitaine varieties.
Last vintages of this wine
The best vintages of Monsferratus Barbera del Monferrato from Winery Scrimaglio are 0
Informations about the Winery Scrimaglio
The Winery Scrimaglio is one of of the world's great estates. It offers 68 wines for sale in the of Monferrato to come and discover on site or to buy online.
The wine region of Monferrato
Historic cradle of Barbera (native here): indulgent reds with notes of ripe cherry, plum and raspberry, signature fresh acidity and supple tannins. Also identity grapes: pale, tannic, peppery Grignolino red, aromatic Ruchè (rose, spices, DOCG at Castagnole), Freisa and sweet muscat Brachetto. Whites: ample Cortese (base of neighbouring Gavi), aromatic Malvasia. Fruity Dolcetto.
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: Mouth
The mouth is the third stage of wine tasting after the eye and nose. In the mouth, the taster identifies the aromas through the retronasal route, the flavours and the texture. It is in the mouth that the overall balance of the wine is apprehended.
