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More information about 1930 Barbera del Monferrato Superiore DOCG - Tenuta Tenaglia
The 1930 Barbera del Monferrato Superiore from Tenuta Tenaglia in Piedmont reveals a bright, ruby red color in the glass. At the edges, it also shows a color transition to garnet red. If you give it a little air in the glass by swirling it, you can perceive a perfect balance in this red wine, as it is neither watery nor syrupy or liqueur-like on the glass walls. The nose of this Tenuta Tenaglia red wine reveals all kinds of blackcurrants. As if that wasn't already impressive, the ageing in small wooden barrels adds further aromas such as chocolate.On the palate, the 1930 Barbera del Monferrato Superiore from Tenuta Tenaglia starts off pleasantly dry, grippy and aromatic. The texture of this balanced red wine is wonderfully dense on the palate. Thanks to the balanced fruit acidity, the 1930 Barbera del Monferrato Superiore flatters the palate with a velvety sensation without lacking freshness. The finish of this well-maturing red wine from the Piedmont wine-growing region, Monferrato DOC to be precise, impresses with its remarkable persistence. The finish is also accompanied by mineral notes from the clay and marl-dominated soils.
Vinification of the Tenuta Tenaglia 1930 Barbera del Monferrato Superiore
This balanced red wine from Italy is vegan and made from the Barbera grape variety. The grapes grow under optimal conditions in Piedmont. Here, the vines dig their roots deep into clay and marl soils. After the harvest, the grapes are quickly transported to the winery. 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 1930 Barbera del Monferrato Superiore is matured for 12 months in oak barriques.
Wine recommendation for the Tenuta Tenaglia 1930 Barbera del Monferrato Superiore
Drink this vegan red wine from Italy ideally at a temperature of 15 - 18°C as an accompaniment to boiled veal with beans and tomatoes, roasted veal liver with apples, onions and balsamic vinegar sauce or vegetable couscous with beef meatballs.
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