RED WINES

MASSUCCO BARBERA D'ALBA SERRA 

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. 

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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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BALLON
This glass is fundamentally the same as that used for white wines structured and mature, in fact you can use the very same glass. This kind of wine, with tannins, when present, rather aggressive, must mainly stimulate the inner parts of the mouth and avoid, at least in the initial stage of introduction into the oral cavity, the contact with gum because the astringency would originate an unpleasing tactile sensation. The body of the glass must also be large in order to allow an adequate oxygenation and development of aromas.

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We recommend this wine with: Main Course

In combination with with: Rice, Minestoni, Pasta

SPECIAL RECIPE OUR CHEF

TAJARIN TO IN ZUCCHINI 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 garlic clove
chopped parsley
Extra salt and pepper to taste
black Truffle

Melt in a bain marie parmesan and cream Whisk and keep warm
Cut the zucchini into 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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