Barbera D’Alba Giaconi - Fabrizio Pinsoglio

The Barbera D'Alba Giaconi from the wine-growing region the Piedmont shows in the glass in dense ruby red. The first nose of Barbera D'Alba Giaconi flatters with nuances of raspberries. The fruity components of the bouquet are joined by more fruity-balsamic nuances.

The Fabrizio Pinsoglio Barbera D'Alba Giaconi tastes pleasantly dry. It was bottled with exceptionally little residual sugar. Here it is a real quality wine, which clearly stands out from simpler qualities and so this Italian naturally enchants with all dryness with the finest balance. Aroma does not necessarily need a lot of sugar. On the palate, the texture of this powerful red wine is wonderfully velvety and fleshy. In the finish, this wine from the wine-growing region of Piedmont finally thrills with beautiful length. Again, hints of raspberry appear. In the reverberation, mineral notes of the sand-dominated soils are added.

Vinification of Barbera D'Alba Giaconi by Fabrizio Pinsoglio

The basis for the powerful Barbera D'Alba Giaconi from the Piedmont are grapes from the grape variety Barbera. The grapes grow under optimal conditions in Piedmont. The vines here dig their roots deep into soils of sand. After the hand harvest, the grapes reach the winery by the fastest route. Here they are sorted and carefully broken up. Fermentation then takes place in concrete at controlled temperatures. Fermentation is followed by aging for several months on the fine lees before the wine is finally bottled.

Supper recommendation for Fabrizio Pinsoglio Barbera D'Alba Giaconi

Drink this red wine from Italy best tempered at 15 - 18 ° C as an accompanying wine to roasted calf's liver with apples, onions and balsamic vinegar sauce, stuffed peppers or vegetable couscous with beef meatballs.

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