Vine
100% Brachetto d'Acqui
Soil
Limestone and marls, hills of about 400 m. a.s.l.
Training system and yield
Guyot system, more than 6000 plants per hectare with a grape/wine yield of 70%
Harvest
The grapes are hand-picked after a careful analysis of the maturation between the 1Oth and the 15th of September.
Alcohol content
6% by Vol.
Vinification
After harvest, the stems are immediately removed from the grapes and the juice macerates in contact with the skins for 2/3 days, the alcohol level is kept low, reaching 1.5-2%. The skin contact gives the must an intense pink color. The grapes are then soft-pressed, cooled down and filtered. The obtained must (max. yield 70 I. out of 100 kg of grapes) is cooled to 0°C and moved to cooling vats, in order to prevent undesired fermentation and preserve the aromas of the grapes.
After a few months, the production starts based on the market demand. The must is moved to pressurized vats with temperature control, where it is heated to 20°C. The fermentation occurs with the addition of selected yeasts, which turn sugar into alcohol. When it reaches 4.5-5% alcohol by vol. the fermentation is stopped by cooling down the wine to -3°C to obtain a perfect balance of acidity, sugar and alcohol. Microfiltration sterilizes and stops any residual of yeast: the clear and fresh wine is ready to be bottled.
Tasting Notes
Quite intense ruby red color , sparkling foam and persistent perlage. The perfume is delicate and aromatic, with notes of ripe red fruits and withered rose. The taste is sweet, delicate, sparkling and with a long aromatic finish. Serve at 6-8°C in cups; it the ideal wine to enjoy with pastries and bakery products. lt is a perfect ingredient for fruit-based desserts and goes very well with fresh fruit, especially strawberry and soft fruit.
