Winery VistamonteBarbera
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with pork, poultry or veal.
Taste structure of the Barbera from the Winery Vistamonte
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barbera of Winery Vistamonte in the region of Piedmont is a powerful.
Wine flavors and olphactive analysis
On the nose the Barbera of Winery Vistamonte in the region of Piedmont often reveals types of flavors of oak, red fruit.
Food and wine pairings with Barbera
Pairings that work perfectly with Barbera
Original food and wine pairings with Barbera
The Barbera of Winery Vistamonte matches generally quite well with dishes of pasta, veal or pork such as recipes of spaghetti all 'amatriciana, blanquette of veal or pork gyros.
Details and technical informations about Winery Vistamonte's Barbera.
Discover the grape variety: Grignolino
Most certainly Italian, it is mainly cultivated in the region of Asti in Piedmont and very little known elsewhere in Italy.
Last vintages of this wine
The best vintages of Barbera from Winery Vistamonte are 2017, 2018, 2016
Informations about the Winery Vistamonte
The Winery Vistamonte is one of of the world's greatest estates. It offers 7 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
