Barbaresco 'Vigna Faset'

Barbera 'Casaret'

Azienda Abbona, Piëmonte, Italië

• about the wine
• flavor profile
• wine food advice

• Barbera 'Casaret'. Barbera from the Langhe area, the hilly region in the vicinity of Cuneo, south of Alba. The wine undergoes a 2nd fermentation in barrels to make the wine softer and rounder, followed by a maturation in barriques of 7 months. Barriques are smaller barrels of 225 liters.
  
  Story behind the label: The label features a local bird from the Alba region. The birds on the label all come from this region and were painted and designed by an artist friend of the Abbona family. 'Casaret' is the name of the vineyard.
• Red wine - Ripe, spicy and intense. Smooth wine with lots of juiciness and little tannin. Drink the wine preferably a little cooler than usual. Fresh aroma of red fruit and light earthy undertone. Barbera at its best, fruity, round in taste, smooth and delicate. 
  
• Our sommeliers recommend: Pairs well with firm fish with red wine sauces and roasted or candied red poultry with creamy sauce and red fruit. Also with slow-cooked meat and stews with fresh herbs or grilled and fried red meat with creamy sauce and dishes with spicy notes. Grilled or fried Iberian pork, lamb loin, hare, saddle and leg with rich sauce and hard and old cheeses with compote also go well with this wine.

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Langhe DOC Favorita Valle dell'Olmo

Azienda Abbona, Piëmonte, Italië

Click here for the wine technique

• about the wine
• flavor profile
• wine food advice

• Langhe Favorita Vall dell'Olmo. The Langhe Favorita is made from the Favorita grape, a local white grape from the Roero area. The taste is soft, fresh and fruity. With a scent of exotic fruit, flowers and herbs, this wine is highly recommended. Made from 100% Favorita .
  Story behind the label: The label features the image of wild flowers from Valle dell'Olmo, which means 'wood valley' and is the name of one of Abbona's properties in San Luigi, which consists of a cellar section and a vineyard section with plantings including Favorita.
• White wine - Ripe, round and spicy. Matured exclusively in stainless steel to give the best preservation of the freshness of the aromas. This wine is aromatic and captivating, with aromas of herbs and wild flowers. (reference to the label).
• Our sommeliers recommend:

  Delicious with raw and steamed fatty fish with citrus, grilled and fried shellfish with fresh herbs, fried sweetbreads in oil and grilled veal and white meat with fresh accents. Also good with fresh salads with warm preparation of fish, light crème soups with boiled vegetables and white mold cheeses.

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Dolcetto Dogliani 'San Luigi'

Azienda Abbona, Piëmonte, Italië

• about the wine
• flavor profile
• wine food advice

• Dolcetto Dogliani 'San Luigi' DOCG. Abbona's vineyards are located in different locations, all in top locations. This San Luigi comes from the vineyard called Borgata, in the town of Dogliani. Dolcetto' is named after the Italian for 'sweet', and literally means 'little sweet'. It is far from a sweet wine, but it refers to the frivolous, full-fruited ripe character that the grape produces. The winemaker is Giuseppe Caviola together with Marziano himself.
  Story behind the label: The label features a local bird from the Alba region. The birds on the labels are native to this area and were painted by an artist friend of the Abbonna family. 'San Luigi' is the name of the slope on which the Dolcetto grapes are planted.
• Red wine - Ripe, spicy and intense. Dolcetto from Piemonte; it doesn't get any better. Youthful purple red. Medium intense nose, cherries, slightly earthy. Full, meaty taste with good fruit and a smoky undertone. Tannins give a spicy impression of tobacco and laurel.
  
• Our sommeliers recommend:

  Combines well with slow-cooked meat and stews with cooked vegetables, spicy spareribs and BBQ dishes, roasted and candied red poultry (e.g. duck) with a creamy sauce and lightly grilled and fried red meat (bavette, entrecote) with a creamy sauce and spicy notes. Also with lamb back, fillet, saddle and leg, fried or grilled Iberian pork with a creamy sauce and mature flavours and accessible hard old cheeses with compote .

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Roero Arneis 'Tistin'

Azienda Abbona, Piëmonte, Italië

• about the wine
• flavor profile
• wine food advice

• Roero Arneis 'Tristin': Traditional winemaking (picking, alcoholic fermentation, pressing, maturing). Made from 100% Arneis . The Arneis grape is also called 'The Queen of the Grapes of Roero'. Great drinkability and banner particularly complex; the wine occasionally reveals a slightly sparkling personality, slightly petillant but subtle. This comes from the sandy soils on which the grapes grow.
  Story behind the label: The label bears the image of an 'ochetti', which means 'butterfly' in Italian.
• White wine - Ripe, round and spicy. Matured in exclusive stainless steel to give the best preservation of the freshness of the aromas. Aromatic, refined nose with a hint of subtle spices and ripe yellow fruit. Soft fruity attack with a lot of depth in the taste carried out by nuances of citrus fruit.
• Our sommeliers:

  Well eaten and gratinated grilled and baked red poultry, grilled and baked red meat (bavette, entrecote) with creamy sauce and spicy grilled and baked red poultry (eg duck) Show. ALSO with lamb back, fillet, saddle and leg, Baked or grilled Iberian pork with creamy sauce and ripe flavors and accessible hard old cheeses with comping ô te.

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