VINI ROSSI

MASSUCCO BARBARESCO             

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. 

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Production area: Treiso, 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

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GRAND BALLON + DECANTERS
Red wines important and long invecchiamentorichiedono the granGranballon, calyx large characteristically rounded, which better allows the wine to release the aromas complessi.La characteristic of this glass is its large size, with a rather wide body in order to allow a proper oxygenation of red wines, refined in bottle and with tannins that reached a milder and rounder. The wide shape of this glass also allows to avoid, when possible, the decanting of wine because, given its width it makes possible a proper oxygenation of wine while developing complex and tertiary aromas which will be concentrated towards the narrow opening. The opening is tall and straight in order to direct the wine in the back of the mouth, exactly for the same reason other glass for red wines.
OPEN HALF AN HOUR BEFORE AND MERRERLO IN A DECANTER

barberescoredwine.pdf
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We recommend this wine with: Second Course

In combination with with: Meat, Chicken, Rabbit Stew, Grilled, Boiled, Fried.

SPECIAL RECIPE OUR CHEF

BRASATO WINE ROERO 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
1spicchio garlic
1mazzo of 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 smells 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.

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