Piemonte Barbera DOC

DENOMINATION: Piemonte Barbera DOC
ALCOHOL CONTENT: 13 %
BOTTLE CAPACITY: 75 cl
ANNUAL PRODUCTION: about 15.000 bottles 
VINEYARDS LOCATION: San Cristoforo
VINEYARDS HEIGHT:  250 mAMSL
EXPOSURE: South-west
SURFACE: 3 ha
VINEYARD AGE: 10-15 years old
VARIETY: Barbera (100%)

The harvest is usually carried out starting from the first of October. Bottling generally takes place towards the beginning of March. Classic vinification only in stainless steel.

Organoleptic examination

COLOUR AND PERLAGE: intense red
NOSE: fruity
TASTE: elegant
IDEAL PAIRINGS: dishes based on game meat and first courses of italian dumplings.

Food and wine pairings: 

Roasts

Main courses of meat

Angelo’s recipes

“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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