Winery La TravaMossiere Barbaresco
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Mossiere Barbaresco from the Winery La Trava
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mossiere Barbaresco of Winery La Trava in the region of Piedmont is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Mossiere Barbaresco
Pairings that work perfectly with Mossiere Barbaresco
Original food and wine pairings with Mossiere Barbaresco
The Mossiere Barbaresco of Winery La Trava matches generally quite well with dishes of beef, pasta or lamb such as recipes of feijoada ( portuguese cassoulet ), pasta with ham or leg or shoulder of lamb with honey and thyme.
Details and technical informations about Winery La Trava's Mossiere Barbaresco.
Discover the grape variety: Nebbiolo
Austere, noble reds, pale in colour and quick to turn garnet, with powerful tannins and high acidity, showing aromas of sour cherry, faded rose, tar, white truffle, leather and balsamic notes with age. Outstanding ageing potential. Absolute star of Piedmont with Barolo DOCG and Barbaresco DOCG, also in Roero, Gattinara, Ghemme and Valtellina (Chiavennasca). A late-ripening Italian variety among the world's greatest.
Last vintages of this wine
The best vintages of Mossiere Barbaresco from Winery La Trava are 2014, 0, 2016
Informations about the Winery La Trava
The Winery La Trava is one of of the world's greatest estates. It offers 18 wines for sale in the of Barbaresco to come and discover on site or to buy online.
The wine region of Barbaresco
Big sister of Barolo on the hills east of Alba. Pure Nebbiolo (100%) as red: garnet robe turning brick-orange, signature nose of rose, violet, cherry, raspberry, truffle, leather and tar, silky palate with firm but more elegant tannins, accessible younger than Barolo. Minimum 26 months' ageing (50 for Riserva), of which 9 in wood. Ages 10-25 years.
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: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
