Winery WINCTempo Vero Barbera
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 Tempo Vero Barbera from the Winery WINC
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tempo Vero Barbera of Winery WINC in the region of Piedmont is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Tempo Vero Barbera of Winery WINC in the region of Piedmont often reveals types of flavors of earthy, strawberries or earth and sometimes also flavors of vegetal, red fruit.
Food and wine pairings with Tempo Vero Barbera
Pairings that work perfectly with Tempo Vero Barbera
Original food and wine pairings with Tempo Vero Barbera
The Tempo Vero Barbera of Winery WINC matches generally quite well with dishes of pasta, veal or pork such as recipes of bean soup and spaghetti (traditional andalusian dish), delicious veal stew or endive frichti.
Details and technical informations about Winery WINC's Tempo Vero Barbera.
Discover the grape variety: Alval
Supple, fruity reds with a clear ruby robe, silky tannins and an airy palate, showing aromas of red fruits (cherry, raspberry) and floral notes of the Douro. Often blended with other Portuguese varieties, contributing to the typicity of regional reds from the Douro and Beira. Confidential indigenous black grape of Portugal, cultivated in small quantities in the Douro and Beira.
Last vintages of this wine
The best vintages of Tempo Vero Barbera from Winery WINC are 2015, 2014
Informations about the Winery WINC
The Winery WINC is one of wineries to follow in Monferrato.. It offers 163 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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
