Baravalle Vini

White Wines

Piemonte D.o.c. Chardonnay

1-chardonnay

Awards

“Città di Acqui Terme” Award on 2008
“Città di Acqui Terme” Award on 2010
Gold medal at the contest “Pramaggiore” on 2013
On the guide “ I vini di Veronelli 2013” evaluate 87/100
On the guide “ I migliori vini 2014” by Luca Maroni evaluate 84/100

 

Organoleptic File

PIEMONTE D.O.C. CHARDONNAY
Produced with grapes of Chardonnay vine of Calamandrana hills.

Color:
Clear straw-coloured.
Fragrance:
It remembers fresh fruit with characteristics fragrance.
Taste:
Dry, tasty with good structure and persistence.
Alcoholic strength:
Between 12 and 13 degrees.
Total minimum acidity:
5,1 g/l.
Technique of wine-making:
Soft pressing taking out the skins from the must. The fermentation is made in temperature controlled tanks (18-20°C), till to exhaust all the sugar of the grapes.
Gastronomy:
It couples important hors d’oeuvre and salami, tasty first dishes, second white meats dishes and fish dishes.
Tasting temperature:
12°-14° C.
Recommended glass:
Goblet with long stalk.


Cortese dell’Alto Monferrato D.o.c.

1-chardonnay

Awards

“Vindimaggio” Award on 1996
“Douja d’Or” Award on 1998
“Douja d’Or” Award on 2002
“Città di Acqui Terme” Award on 2007
“Città di Acqui Terme” Award on 2009
On the guide “ I vini di Veronelli 2014” evaluate 85/100

 

Organoleptic File

CORTESE DELL’ALTO MONFERRATO D.O.C.
Produced with grapes of Cortese vine of Calamandrana hills.

Colour:
Clear straw-coloured with green hues.
Fragrance:
Mild of wild greens and flowers, it remembers fresh fruit.
Taste:
Dry, harmonic, with good structure and persistence.
Alcoholic strength:
Between 11 and 12 degrees.
Total minimum acidity:
4,8 g/l.
Technique of wine-making:
Soft pressing taking out the skins from the must. The fermentation is made in temperature controlled tanks (18-20°C), till to exhaust all the sugar of the grapes.
Gastronomy:
It couples fresh vegetable hors d’oeuvre, light first dishes, second white meats dishes and fish dishes.
Tasting temperature:
8°-10° C.
Recommended glass:
Goblet with long stalk.


Roero Arneis D.o.c.g.

3-roero

Awards

On the guide “ I vini di Veronelli 2013” evaluate 86/100

 

Organoleptic File

ROERO ARNEIS D.O.C.G.

Colour:
Straw yellow coloured..
Fragrance:
Good intensity fragrance, fruity, characteristic, with white flower and exotic fruit hint.
Taste:
On the mouth, round, savoury, fresh, with good persistence and structure.
Alcoholic strength:
Between 12,5 and 13,5 degrees.
Total minimum acidity:
5,2 g/l.
Technique of wine-making:
Medium value of wine production: 45 hectolitre on hectare.
Grape harvesting when there is a total ripening ( first ten days of September). Soft pressing with removal of grape stalks, wine-pressing taking off the peels from must. Static decanting to make the must limpid made at 14°C temperature. Alcoholic fermentation of the limpid must is made in thermo conditioned tanks at controlled temperature (16 – 18°C).
Gastronomy:
Excellent with first course, rice, white meat second dishes and fishes. Very good as aperitive.
Tasting temperature:
10°-12° C.
Recommended glass:
Goblet with long stalk.


Terre Bruciate

4-terre-bruciate

Awards

On the German guide “ Wein-Plus Wein Guide” evaluate 86/100
On the guide “ I vini di Veronelli 2014” evaluate 85/100

 

Organoleptic File

TERRE BRUCIATE
It’s made by a particular selection and wine-making of Cortese dell’Alto Monferrato doc. Limited quantities to 1500 bottles.
Produced with grapes of Cortese vine of Calamandrana hills.

Colour:
Clear straw-coloured with golden hues.
Fragrance:
Intense and persistent, of fruit, winy bouquet with scents of vanilla and coffee; lightly boisè.
Taste:
Dry soft, full, with good structure.
Alcoholic strength:
Between 12 and 13 degrees.
Total minimum acidity:
4,5 g/l.
Technique of wine-making:
Soft pressing taking out the skins from the must. The first fermentation phase is made in temperature controlled tanks (18-20°C), till to reach 6-7 alcohol degrees. The second part of fermentation is completed into barriques made with French oak wood.
Gastronomy:
Suitable as an aperitif, couple with soap, rise with fishes, excellent with white meats and second fish dishes.
Tasting temperature:
10°-12° C.
Recommended glass:
Goblet with long stalk.


Ecartè Re di Fiori

4-terre-bruciate

Awards

On the guide “ I vini di Veronelli 2004” evaluate 87/100
On the guide “ I vini di Veronelli 2010” evaluate 86/100
On the guide “ I vini di Veronelli 2014” evaluate 84/100


 

Scheda organolettica

ECARTÈ RE DI FIORI
Produced with particular selection of grapes of Moscato docg, using particular wine-making technique. Produced with selected grapes of Moscato Bianco di Canelli on the Calamandrana hills.
Limited quantities to 1800 bottles.

Colour:
Straw-coloured with golden hues.
Fragrance:
Of fruit, lightly “boise”, but typically aromatic.
Taste:
Dry, soft, with a good structure and a soft taste of ripe fruits.
Alcoholic strength:
Between 12,5 and 13,5 degrees.
Total minimum acidity:
4,5 g/l.
Technique of wine-making:
Soft pressing of the grapes, taking out the skins from the must. The first fermentation phase is made in temperature controlled tanks (18-20°C), till to reach 5-6° alcohol degrees.
The second part of fermentation is completed in the barriques made with French oak wood, in which the wine continues an aging period of some months.
Gastronomy:
Suitable as an aperitif, excellent with shell-fish and with light and refined dishes of modern international cooking.
Tasting temperature:
10°-12° C.
Recommended glass:
Goblet with long stalk.