Accornero, CampoMoro Barbera
Accornero has been making wine since 1897 in Vignale Monferrato, a village in the heart of the Piedmontese Monferrato hills. This Barbera comes from a three-hectare plot at an altitude of 213 meters, with an eastern orientation. CampoMoro is the accessible entry-level wine in their range, first produced in 2008.
What you smell
Red fruit, cherry and plum, with a slightly spicy touch. Direct and inviting.
What you taste
Juicy and fruity, with the lively freshness typical of Barbera: it makes the wine fresh and mouth-watering without becoming sharp. Soft structure, easy to drink, with a medium-length finish.
How it's made
100% Barbera, Guyot pruning and green pruning in August to limit yields to 70 hl per hectare. Medium-length fermentation on the skins at controlled temperatures, spontaneous malolactic fermentation. After cold stabilization, six months of aging in stainless steel, then bottled. No wood, so pure fruit.
Serving
Serve at 16°C. Decanting not necessary. A standard Burgundy glass is sufficient.
Pairs well with
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Tagliatelle with ragu: the fresh acidity cuts through the rich sauce and keeps your palate sharp bite after bite.
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Grilled sausage or salsiccia: the juicy red fruit matches the spiciness of the meat.
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Pizza with salami: a classic combination, the wine has enough fruit to balance the spiciness.
