Raimonda Barbera d'Alba DOC - Fontanafredda

Raimonda Barbera d'Alba DOC - FontanafreddaIn the glass, the Raimonda Barbera d'Alba from Fontanafredda reveals a bright ruby red color. In the glass, this red wine from Fontanafredda reveals aromas of roses, blackberries, mulberries, plums and lilac, complemented by black tea, cocoa beans and oriental spices. On the palate, the Raimonda Barbera d'Alba from Fontanafredda is pleasantly aromatic, fruity and balanced. Some wines are dry on the label, others really are. This red wine belongs to the second group, as it was vinified with only 0.4 g of residual sugar. This velvety red wine is balanced and complex on the palate. With its lively fruit acidity, the Raimonda Barbera d'Alba is wonderfully fresh and lively on the palate. On the finish, this young wine from the Piedmont wine-growing region impresses with its considerable length. There are again hints of lily and blackcurrant. Mineral notes from the marl and limestone-dominated soils are added to the finish. Vinification of the Raimonda Barbera d'Alba from Fontanafredda The balanced Raimonda Barbera d'Alba from Italy is a single-varietal wine made from the Barbera grape variety. The vines that produce the grapes for this wine grow on clay, limestone and marl soils in Piedmont. The grapes for this red wine from Italy are harvested exclusively by hand at the time of optimum ripeness. After the grape harvest, the grapes are transported to the press house as quickly as possible. Here they are selected and carefully crushed. Fermentation then takes place in small wooden barrels at controlled temperatures. At the end of fermentation, the elegant Raimonda Barbera d'Alba is aged for 12 months in French, American and Slavonian oak barrels. Once the wine is finished, the Raimonda Barbera d'Alba is carefully harmonized. Dining recommendations for the Raimonda Barbera d'Alba from Fontanafredda This Italian red wine is best enjoyed at a temperature of 15 - 18°C. It is the perfect accompaniment to leek tortilla, red onions stuffed with couscous and apricots or pumpkin casserole. <p