Barbera D’Alba Giaconi - Fabrizio Pinsoglio

Barbera D’Alba Giaconi - Fabrizio PinsoglioThe Barbera D’Alba Giaconi from the Piedmont wine-growing region presents itself in the glass with a dense ruby red color. The first nose of the Barbera D’Alba Giaconi caresses with nuances of raspberries. The fruity components of the bouquet are joined by more fruity-balsamic nuances. The Fabrizio Pinsoglio Barbera D’Alba Giaconi tastes pleasantly dry. It was bottled with exceptionally little residual sugar. This is a genuine quality wine that clearly stands out from simpler qualities and, despite all its dryness, this Italian enchants with the finest balance. Aroma does not necessarily require a lot of sugar. On the palate, the texture of this powerful red wine is wonderfully velvety and fleshy. On the finish, this wine from the Piedmont wine-growing region finally delights with beautiful length. Again, hints of raspberry appear. In the aftertaste, mineral notes from the sand-dominated soils also join in. Vinification of the Barbera D’Alba Giaconi by Fabrizio Pinsoglio The basis for the powerful Barbera D’Alba Giaconi from Piedmont is grapes from the Barbera variety. The grapes grow under optimal conditions in Piedmont. Here the vines sink their roots deep into sandy soils. After being harvested by hand, the grapes are brought to the winery as quickly as possible. There they are sorted and gently crushed. Fermentation then takes place in concrete at controlled temperatures. After fermentation, the wine is aged for several months on the fine lees before it is finally bottled. Food recommendation for Fabrizio Pinsoglio Barbera D’Alba Giaconi Enjoy this red wine from Italy ideally at a temperature of 15 - 18°C as an accompanying wine to fried calf’s liver with apples, onions and balsamic sauce, stuffed peppers or vegetable couscous with beef meatballs.