Il Basacco Barbera del Monferrato DOC

DENOMINATION: Barbera del Monferrato DOC “Basacco”
ALCOHOL CONTENT: 13,5 %
BOTTLE CAPACITY: 75 cl
ANNUAL PRODUCTION: about 10.000 bottles 
VINEYARDS LOCATION: Castelletto D’orba
VINEYARDS HEIGHT:  250 mAMSL
EXPOSURE: South-west
SURFACE: 2 ha
VINEYARD AGE: 30-40 years old
VARIETY: Barbera (100%)

The harvest is usually done in mid-October. Bottling usually takes place in July. The wine spends 12 months in large barrels and barriques before being bottled.

Organoleptic examination

COLOUR AND PERLAGE: ruby with garnet shades during aging process.
NOSE: intense, it has accentuated notes of red fruits, cherry, with light touches of flowers and spices. As it matures in the wood you can feel the smells of cocoa or vanilla.
TASTE: the flavor harmonizes and completes with the refinement.
AGING: yes
IDEAL PAIRINGS: roasts, white meats and mixed boiled meats.
SERVICE TEMPERATURE: serve at 16-18 °C.

Food and wine pairings: 

Roasts

Roasts

Main courses of meat

Main courses of meat

Aged cheeses

Le ricette di Angelo

“Bagnetto rosso piemontese” for mixed boiled meat

Difficulty: medium 
Prep time: 30 minutes (recommended the day before)
Serves: 8/10

  1. Anchovies
  2. Rubra sauce
  3. Cirio tomato sauce
  4. Eggs
  5. Capers

Ingredients:
– 3 hg anchovies
– 1 jar rubra sauce
– 130 g Cirio tomato sauce
– extra virgin olive oil
– 2 boiled eggs
– capers (a handful)

Instructions: 
Clean the anchovies with water and a little bit of vinegar. Finely chop the parsley, peel the hard-boiled eggs and cut them in half. In a glass bowl mix the rubra sauce, the Cirio sauce, parsley, capers, anchovies and finally a glass of olive oil. This sauce is exquisite with Piedmontese mixed boiled meat.

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