This wine is produced in the lands of the Municipality of Pomaretto and Perosa Argentina.
Thirty municipalities in the Province of Turin, two in the Cuneo
- Grape variety:
- Barbera, Bonarda, Nebbiolo, Neretto alone or mixed at a minimum of 50%. These wines may be produced with other varieties of red berry grapes of other non-aromatic varieties authorised and recommended for the provinces of Turin and Cuneoup to a maximum of 50%.
Sensory and organoleptic characteristics
- more or less intense ruby red ;
- intense,distinct, vinous;
- dry, harmonious;
- Minimum total alcoholic strength by volume:
- Total dry extract:
- 20 per mille.
- Total minimum acidity:
- 5 per thousand;
D.O.C. Approval: M.D.12 September 1996, G.U. 227 of 27 September 1996.
For all the types of Pinerolo wines, from the Reds to the rest, it would be advisable to serve at a temperature of 18-20°; for the Reds, the following matches: medium matured cheeses and salami; for the Rosè, match with soft cheese, vegetable fritters, vegetable soups; the Pinerolese Barbera are ideal with white meats, rice dishes with meat and salami; Pinerolese Bonarda wines, are excellent with medium matured cheeses, omelettes and salami; the Pinerolese Freisa and Dolcetto, are ideal with white meats, vegetable soups and salami; Pinerolese Doux d'Henry, are ideal for shellfish, vegetable soups and clamsi; Pinerolese Ramie, are great with omelets with ham and cheeses, spicy salami, eggs and soups.