Angelo Negro Barbera D’Alba DOC Dina 2022

Angelo Negro Barbera d’Alba DOC Dina is a vibrant and expressive red wine from Piedmont, Italy, crafted from 100% Barbera grapes. This medium-bodied wine offers aromas of red cherries, plums, and violets, with a lively palate showcasing bright red fruit, subtle spice, and soft tannins, finishing with refreshing acidity and a touch of elegance.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Vibrant, Medium-bodied
Grape Varietal: Barbera
Tastes Like: Comparable to a Merlot, with red cherries, plums, and a touch of spice.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Piedmont, Italy
Terroir: Sandy and clay-rich soils
Aging: 6 months in oak barrels
Serving Temperature: 16-18°C

Angelo Negro is a renowned Piedmont winery celebrated for its dedication to crafting wines that highlight the traditional varietals and unique terroir of the region.

Seafood: Seared tuna or seafood stew.
Poultry: Herb-roasted chicken or turkey meatballs.
Vegetarian: Eggplant parmigiana or mushroom risotto.
Meat: Beef ragu or grilled lamb chops.

Fontina: Soft and mild, enhancing the wine's smooth finish.
Ricotta Salata: Savoury and crumbly, complementing the wine's acidity.
Pecorino Toscano: Firm and nutty, balancing the wine's fruit-forward character.
Gorgonzola Dolce: Creamy and mild, providing a delightful contrast.

Risotto al Barbera (Risotto with Barbera Wine)

Ingredients:

• 1 cup Arborio rice
• 1 small onion, finely chopped
• 2 cups Angelo Negro Barbera d’Alba
• 3 cups chicken or vegetable stock, warmed
• 2 tbsp olive oil
• 50g grated Parmigiano Reggiano
• 2 tbsp butter
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a pot and sauté the onion until softened.
2. Add the Arborio rice and toast for 2 minutes, stirring frequently.
3. Deglaze with 1 cup of Barbera wine, stirring until absorbed. Add the stock one ladle at a time, allowing it to absorb before adding more.
4. When the rice is nearly cooked, stir in the remaining Barbera wine and cook for 2 minutes.
5. Remove from heat and mix in butter and Parmigiano Reggiano. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

Tip: Pair with a glass of Angelo Negro Barbera d’Alba Dina for a true Piedmontese dining experience.