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
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.
COLOUR AND PERLAGE: intense red
IDEAL PAIRINGS: dishes based on game meat and first courses of italian dumplings.
“Bagnetto rosso piemontese” for mixed boiled meat
Prep time: 30 minutes (recommended the day before)
- Rubra sauce
- Cirio tomato sauce
– 3 hg anchovies
– 1 jar rubra sauce
– 130 g Cirio tomato sauce
– extra virgin olive oil
– 2 boiled eggs
– capers (a handful)
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.