Detta \u00e4r v\u00e4rldspremi\u00e4ren av Piemonts vin med namnet ’Appassimento’, som traditionellt har reserverats f\u00f6r vinerna fr\u00e5n regionen Veneto l\u00e4ngre \u00f6sterut. Ricossa har lyckats med en dryckev\u00e4nlig, fyllig och rundad Barbera, som tr\u00e4ffar m\u00e5lgruppen som f\u00f6redrar fullhet utan mycket struktur och syra i vinet.<\/p>\n
De handsk\u00f6rdade druvorna har redan placerats i ving\u00e5rden i sm\u00e5 skyddsl\u00e5dor och vid ankomsten till ving\u00e5rden f\u00e5r de st\u00e5 i torkrummet innan de pressas, varigenom mustet – och i slut\u00e4ndan ocks\u00e5 vinet – koncentreras. Efter j\u00e4sning lagras drygt h\u00e4lften av vinet i 8 m\u00e5nader i barriker, medan resten lagras i en st\u00e5ende tank.<\/p>\n
Ricossa Barbera Appassimento har en djup, dramatisk m\u00f6rkr\u00f6d f\u00e4rg med lila tendenser. I doften m\u00f6ter du toner av m\u00f6rka k\u00f6rsb\u00e4r, bj\u00f6rnb\u00e4rslik\u00f6r, violett och marsipan. Smaken f\u00f6ljer efter med stor munk\u00e4nsla med t\u00e4ta, rundade b\u00e4raromer med en touch av frukts\u00f6tma.<\/p>\n
Vi rekommenderar att du hittar en k\u00f6ttr\u00e4tt med en viss vikt n\u00e4r du m\u00e5ste matcha mat med Ricossa Barbera Appassimento. Det kan till exempel vara en kokt matr\u00e4tt med n\u00f6tk\u00f6tt eller lamm eller en stekt matr\u00e4tt med en stark s\u00e5s.<\/p>\n
Serveras vid 16-18 \u00b0 av rymliga vinglas.<\/p>\n","protected":false},"excerpt":{"rendered":"
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