Barbera d'Alba Superiore 2016
DOC, Cascina Morassino, 750 ml
| Grape variety: | Barbera |
| Producer: | Cascina Morassino / R. & M. Bianco |
| Origin: | Italien / Piemont / Barbera d'Alba |
Description
Deep black colour with violet hue. Expressive nose with black fruit and a subtle touch of vanilla. On palate this full-bodied wine shows hot spices, cinnamon and curry. The body is supported by a balanced freshness. This Barbera is long, fleshy, concentrated and pleasant on the finish.
Attributes
| Origin: | Italien / Piemont / Barbera d'Alba |
| Grape variety: | Barbera |
| Ripening potential: | 3 to 8 years |
| Serving temperature: | 16 to 18 °C |
| Food pairing suggestion: | Brasato di manzo al Barolo, Cold fish dish, dried meat, Rabbit ragout with olives, Saltimbocca, Mushroom ragout, Risotto with ceps |
| Vinification: | short must fermentation, fermentation in steel tank |
| Harvest: | hand-picking, strict selection |
| Maturation: | in steel tank |
| Volume: | 15.5 % |
| Note: | Contains sulphites |
Cascina Morassino / R. & M. Bianco
Barbera
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.
Italy
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.
