RED WINES

MASSUCCO BARBERA D'ALBA NONNA ROSIN

 

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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Production area Castagnito, in the Roero


Altitude:340 mt.


Exposure:south east


Earthly:Clayey sandy


Vineyard:100% Barbera


Gradation: 14% vol.


Sugar : 2,50 gr./lt.


Acidity:5,1 gr. / lt.


Optimal age for consumption:

2-6 years


Processing Cold maceration for 15-20 hours, temperature

controlled fermentation, aging in oak barrels

from 225 lt. for 12 months, Franc oak barriques.

5/6 months in bottle before sale.


 Wine Characteristics 

Deep carnet red, with a delicate

bouquet;dry, with a well-balanced, full

flavour.

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

barberabelarosinredwine.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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