RED WINE

CASCINA SERRA BARBERA D'ALBA 

Today’s Barbera d’Alba is a prestigious red wine, with a dense ruby red color similar to that of Catholic Cardinals’ official raiment. The perfume is ample and complex with fruity notes including blackberries, cherries, strawberries and fruit jam, but also spices such as cinnamon, vanilla and green pepper.
The flavor is full-bodied and attenuates the natural acidity of the Barbera grape. In fact, during production, small wooden barrels are used precisely for this purpose, even though some acidity is fundamental to the type of wine and necessary for its balance and enjoyability.

Descrizione immagine
Descrizione immagine
Descrizione immagine

Production area: Castagnito, in the Roero

 

Altitude:340 mt.

 

Exposure: South east

 

Processing: Cold maceration for 15-20 hours, temperature controlled

fermentation.

 

Earthly:Clayey sandy


Vineyard:100% Barbera


Gradation:13%.


Acidity:5,1 gr. / lt.

 

Optimal age for consumption: 2-6 years

WINE CHARACTERISTICS:

Deep carnet red, with a delicatebouquet

Dry, with a well-balanced, full flavor.

Serving temperature:        20-22 ° C

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We recommend this wine with: Appetizers 
In conjunction with: Appetizers, Meats little spicy cheese feschi, Crustaceans

SPECIAL RECIPE OUR CHEF

CREAM OF BEANS WITH POTATO CROQUETTES

100gr. Fave decurticate fresh
half an onion
Extra salt and pepper to taste
1 potato

Breadcrumbs

Parmesan cheese 59 gr.

1 egg

Fry the onion in julienne with extra V.
Add the beans and simmer until cooked with broth
Blend with immersion blender add salt and pepper and keep warm.
Boil the potatoes, reduce it to pure 'add egg parmesan cheese salt and pepper, made ​​croquettes pass them in bread crumbs and fry in hot oil seeds.
Put the cream in a bowl of beans and place the potato croquette.

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. 

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