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Accornero

La Mattacchiona

La Mattacchiona

100% Barbera
Italië · Piemonte
Everyday Red
kers · pruim · kruiden
€13,50
€13,50
Sale Sold out

Accornero, La Mattacchiona

Accornero has been making wine in Monferrato since 1897 and has been producing this Barbera since 1980. An approachable red that shows why Barbera is Piedmont's house wine: fresh, juicy, and made to be drunk at the table.

What you smell
Red fruits like cherry and plum, with a subtle spiciness underneath.

What you taste
Lively and juicy with a fresh acidity that keeps the wine light on the palate. The tannins are soft, so no dry sensation in the mouth. A red wine that you can easily drink throughout an entire dinner.

How it's made
100% Barbera, harvested in early October. Seven days of fermentation, followed by malolactic fermentation which rounds off the sharpness of the acids into something creamier.

Serving
Pour at 16°C into a standard red wine glass. Decanting is not necessary.

Pairs well with

  • Pasta with tomato sauce: the fresh acidity in the wine mirrors that of the tomato, making the dish feel lighter.
  • Salami and hard cheese: the juiciness cuts through the fat of cured meats and aged cheese.
  • Grilled chicken with herbs: light enough not to overpower the poultry, with enough fruit to complement the grilled flavors.
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What do you smell<!--en-->Red fruit like cherry and plum, with a light spiciness underneath.<!--en--><!--en-->What do you taste<!--en-->Lively and juicy with a fresh acidity that keeps the wine light on the tongue. The tannins are soft, so no dry sensation in the mouth. A red wine that you can easily drink throughout an entire dinner.

100% Barbera, harvested early October. Seven days of fermentation, followed by malolactic fermentation which rounds off the sharp acidity to something creamier.

Serve at 16°C in a standard red wine glass. No decanting needed.

- Pasta with tomato sauce: the fresh acidity in the wine mirrors that of the tomato, making the dish feel lighter.

- Salami and hard cheese: the juiciness cuts through the fat of cured meats and aged cheese.

- Grilled chicken with herbs: light enough not to overpower the poultry, with enough fruit to pick up the grilled flavours.

Accornero is wijnboer in Vignale Monferrato sinds 1897, en verkocht de druiven aanvankelijk aan de plaatselijke coöperatie. Pas in 1957 besloot Giulio Accornero zelf wijn te gaan maken. Zijn zonen zetten dat voort, en inmiddels staat ook de nieuwe generatie klaar.

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Piemonte staat bekend om Barolo, maar het grootste deel van de streek doet iets anders. In Monferrato en rond Asti maken kleine huizen wijn van Barbera, Grignolino, Freisa en Ruchè, druiven die zelden verder komen dan de regio zelf.

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