Winery Vignaioli del TortoneseIo Sono Barbera Superiore
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 Io Sono Barbera Superiore from the Winery Vignaioli del Tortonese
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Io Sono Barbera Superiore of Winery Vignaioli del Tortonese in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Io Sono Barbera Superiore
Pairings that work perfectly with Io Sono Barbera Superiore
Original food and wine pairings with Io Sono Barbera Superiore
The Io Sono Barbera Superiore of Winery Vignaioli del Tortonese matches generally quite well with dishes of pasta, veal or pork such as recipes of pork filet mignon with foie gras and rosemary, roast veal grand-mère madou or guinea fowl with cabbage.
Details and technical informations about Winery Vignaioli del Tortonese's Io Sono Barbera Superiore.
Discover the grape variety: Furmint
Taut, structured whites with cutting acidity and a mineral mouth, featuring aromas of apple, quince, citrus, honey, smoke and chalk notes. Made as ambitious dry wines (Tokaji száraz, Somló), off-dry and especially sumptuous botrytised sweet wines: Tokaji Aszú (legendary, classified by puttonyos) and Tokaji Eszencia. Highly susceptible to noble rot. The absolute star of Tokaj in Hungary, also in Slovakia, Slovenia (Šipon) and Austria. Native Hungarian grape.
Last vintages of this wine
The best vintages of Io Sono Barbera Superiore from Winery Vignaioli del Tortonese are 2015, 0
Informations about the Winery Vignaioli del Tortonese
The Winery Vignaioli del Tortonese is one of of the world's greatest estates. It offers 30 wines for sale in the of Colli Tortonesi to come and discover on site or to buy online.
The wine region of Colli Tortonesi
Southeastern Piedmont DOC around Tortona, marl-limestone soils. Signature Timorasso as white king (native saved by Walter Massa in the 1980s): structured and mineral with yellow peach, apricot, candied citrus, honey, herbs, almond and a petrol touch at maturity, taut palate and long ageing — nicknamed "Barolo bianco". Historic Barbera in red: juicy and fresh (cherry, plum, spices). Also supple Dolcetto, spicy Freisa, fleshy Croatina.
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: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
