RED WINE

CASCINA SERRA BARBARESCO DOCG                       

The origins of this aristocratic wine are lost in legend. Some say that the Gauls originally arrived in Italy precisely because they were attracted by a certain excellent wine called ‘Barbaritium’. Others relate that Barbaresco derived its name from the barbarian hoards that caused the fall of the Roman Empire.
It is probably true that, during Roman times, the hill where the village of Barbaresco now stands was intensely wooded and the Ligurian tribes used these forests as a hide-out to elude the deadly Roman cavalry. The Romans called this area ‘barbarica silva’, or ‘wild woods’ because it was situated on the very edge of their domains and was risky territory owing to the barbarian presence.

Descrizione immagine
Descrizione immagine
Descrizione immagine

Production area: Treviso, in the Langhe

 

Altitude: 360 mt.

 

Exposure: South

 

Earthly: Clayey sandy

Processing:Traditional wine making, aged in oak barrels from 3000 lt.

for 12 months

.    
Vineyard: 100% Nebbiolo


Gradation: 14%.


Serving temperature: 20-22 ° C


Acidity: 5,3 gr. / lt.

 

Optimal age for consumption: 3-10 years

WINE CHARACTERISTICS:

Red becoming orange round,

Dry, smooth, elegant tannins,well balanced.

  Serving temperature:        20-22 ° C

csbarberescoredwine.pdf
DOWNLOAD DATASHEET
Bookmark and Share

I recommend this wine with: Second course
In conjunction with: Meat, Chicken, Rabbit Stew, Grilled, Boiled, Fried.

SPECIAL RECIPE OUR CHEF

BRASATO ROERO WINE  HERBS AND CAPERS

1kg of roasted vein
3 carrots
3 sticks of celery
3 onions
Extra salt and pepper to taste

1bottle Roero DOCG wine 
1piece of garlic 
1 bouquetof herbs (rosemary sage thyme laurel ...) 
Cinnamon cloves nutmeg and juniper capers to taste

Sauté the vegetables cleaned and cut into pieces in a deep pot halfway with oil odor garlic add the roast and brown on both sides
Add salt and pepper to taste
Add the wine Roero DOCG and if it serves the vegetable broth
Add the spices and let simmer for 2 hours
After the time pass the sauce in a blender and chop braised Serve with its sauce and chopped capers and sweet smells were bunet with hazelnut mousse.

The pairings and recipes have been kindly provided by our Chef Massucco Gabriella School graduate in 1996 from the School of Hotel Barolo. He began his profession in restaurants in the area as the County and the center of Neive Priocca and I eLuna Guarene. Since June of 2008, the first chef at the family restaurant in the vineyards and Massucco cellar Vigne e i Falo Massucco

© 2014 Azienda Agricola Flli. Massucco - All images, logos and text on this website belong to their respective owners. – Privacy Information