DOC, Rocche Costamagna, 2018
Fine vanilla, chocolate and coffee notes accompany the fruity dried plum and compote aromas, underlined by a delicate floral note. On the palate it enchants with a pleasant melting, balanced acidity and good tannin structure.
|Origin:||Italien / Piemont / Barbera d'Alba|
|Ripening potential:||2 to 6 years|
|Serving temperature:||16 to 18 °C|
|Food pairing suggestion:||Roast veal with morel sauce, Scaloppine di vitello al limone, Tagliatelle al tartufo, Risotto with ceps|
|Vinification:||short must fermentation, Punching down|
|Maturation:||in new barriques|
Italy – Where wine is a way of life
The Italian wine regions are extremely diverse, and this is made clear in their wines. Established varieties such as Merlot, Syrah, and Sauvignon can be found on just 15 percent of the total vine growing area. The remaining 85 percent is reserved for autochthonous, indigenous varieties. More than 2,000 different grape varieties are grown under diverse conditions and pressed with various techniques into wines that reach the top tier of the international wine market.
Rocche Costamagna / Alessandro Locatelli
The all-around culinary companion
The Barbera grape is one of the cornerstones of the Piedmont. It lends its name to three cultivation areas: Barbera d’Asti, Barbera d’Alba and Barbera di Monferrato. There are fierce rivalries. Thus the vintners of Asti assert that their Barbera is better than those from Alba, because the best sites in Alba are reserved for Barolo and Barberesco. The truth is, there are all kinds of Barbera: young and fruity, ripe and complex, simple or sophisticated. The best representatives are ruby red with pure, sweet cherry fruit, soft body and fresh acidity. They are fantastic culinary companions: there is scarcely any Italian dish with which they do not fit. The variety is well-distributed, thanks to the Italian emigrants in California.