RED WINE

CASCINA SERRA BARBERA D'ALBA SELECTION

Today’s Barbera d’Alba is a prestigious red wine, with a dense ruby red colour 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 flavour 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

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Descrizione immagine
Descrizione immagine

Production area: Castagnito, in the Roero

 

Altitude : 360 mt.

 

Exposure : South

 

Earthly : Clayey sandy


Processing: Cold maceration for 15-20 hours, temperature controlled fermentation, aged in oak barrels from 3000 lt. for 12 months.


Vineyard : 100% Barbera


Gradation : 14% vol.


Acidità : 5,1 gr. / lt.


Optimal for consumption : 2-8 years

 

WINE CHARACTERISTICS:

Deep carnet red, with a delicate bouquet;dry, with a well-balanced, full flavour.

Temperatura di servizio:   20-22°C 

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I recommend this wine with: First
In conjunction with: Rice, Minestoni, Pasta

SPECIAL RECIPE OUR CHEF

TAJARIN TO IN COURGUETTES FLOWER WITH BLACK TRUFFLE CREAM AND PARMESAN

150g grated Parmesan cheese
200 ml of cream
3 courgettes with their flowers
400 grams tamarind to egg

1 clove garlic
chopped parsley
Extra salt and pepper to taste
black Truffle

Melt in a bain marie parmesan and cream Whisk and keep warm
Cut the courgettes julienne blanch for a few minutes in salted water and cool immediately in ice water
Cook the tajarin in salted water and toss in the pan with the chopped garlic, parsley and zucchini flowers finely chopped Serve putting the cream in soup plate lay tajarin and sprinkle the black truffle thinly sliced​​.

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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