Winery Terre e BorghiBarbera d'Asti
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 d'Asti from the Winery Terre e Borghi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barbera d'Asti of Winery Terre e Borghi in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Barbera d'Asti
Pairings that work perfectly with Barbera d'Asti
Original food and wine pairings with Barbera d'Asti
The Barbera d'Asti of Winery Terre e Borghi matches generally quite well with dishes of pasta, veal or pork such as recipes of one pot pasta with creamy chicken farfalle, veal tagine with carrots and dried apricots or chinchards with white wine and grapes.
Details and technical informations about Winery Terre e Borghi's Barbera d'Asti.
Discover the grape variety: Baco blanc
Lively, acidic dry whites with a pale golden robe, taut palate and characteristically high acidity, with simple aromas of white flowers, citrus and herbal notes. Mainly destined for distillation into brandies. Pillar of Armagnac AOC, defining the aromatic identity of Landes Armagnacs and representing a significant share of the vineyard. French white hybrid created in 1898 by François Baco (Folle Blanche × Noah).
Last vintages of this wine
The best vintages of Barbera d'Asti from Winery Terre e Borghi are 2018, 2019, 0
Informations about the Winery Terre e Borghi
The Winery Terre e Borghi is one of of the world's greatest estates. It offers 4 wines for sale in the of Barbera d'Asti to come and discover on site or to buy online.
The wine region of Barbera d'Asti
Apogee of Piedmont Barbera: a gourmet, vibrant red with signature notes of ripe cherry, raspberry, plum and violet, characteristic fresh acidity and supple tannins that make it immediately drinkable. A direct, everyday Italian style, perfect with charcuterie and pasta. Fleshier Superiore versions (14 months ageing) with liquorice and dark chocolate notes, and Nizza DOCG at the summit. 6,000 ha of clay-limestone hills between Asti and Alessandria.
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.
