Moscato d’Asti D.o.c.g.
Awards
“Città di Acqui Terme” Award on 2001
“Douja d’Or” Award on 2004
“Città di Acqui Terme” Award on 2008
Oscar at “Pramaggiore” contest on 2008
Gold medal at the “Pramaggiore” contest on 2009
“Gran Menzione” certificate, Vinitaly 2009
“Città di Acqui Terme” Award on 2010
“Città di Acqui Terme” Award on 2011
On the guide “ I vini di Veronelli 2014” evaluate 85/100
Organoleptic File
MOSCATO D’ASTI D.O.C.G.
Produced with the typical grapes of Moscato Bianco di Canelli vine of Calamandrana hills.
Colour:
Intense straw coloured.
Fragrance:
Intense musky, fragrant and refined it remembers honey.
Taste:
Sweet, aromatic, typical of Moscato.
Alcoholic strength:
11 degrees of which at least 4,5 of real alcohol.
Total minimum acidity:
4,8 g/l
Technique of wine-making:
Wine-making in white, soft pressing with enzymes fit for the extraction of blends, fermentation at controlled temperature and conservation at low temperature.
Gastronomy:
Excellent with dessert, dry confectionery and with the piedmontese hazel-nut cook.
Tasting temperature:
8°-10° C.
Recommended glass:
Goblet.
Brachetto d’Acqui D.o.c.g.
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
Gold medal at the “Pramaggiore” contest on 2010
Honored with “Grappolo d’0ro” Award on 2013
On the guide “ I vini di Veronelli 2013” evaluate 87/100
Organoleptic File
BRACHETTO D’ACQUI D.O.C.G.
Produced with grapes of typical Brachetto vine of Calamandrana hills.
Colour:
Cherry-pink, rosé.
Fragrance:
Aromatic with characteristic musky scent, intense, fine and elegant with flowered smells.
Taste:
Sweet, soft, delicate, tasty and persistent, lightly sparkling.
Alcoholic strength:
12 degrees minimum total of which at least 5 of real alcohol.
Total minimum acidity:
4,8 g/l.
Technique of wine-making:
Soft pressing of the grapes, taking out the skins from the must after 48 hours of maceration, filtered and conservation inside cold store.
Following fermentation is made in temperature controlled autoclave, till to reach about 6° alcohol degrees.
Sterile bottling of wine through filtering.
Gastronomy:
Excellent for finishing with dessert, it make a good coupling with fruit cases, strawberry, piedmontese macaroons. Ideal as an aperitif and as “an any time” drink.
Tasting temperature:
7°- 8° C.
Recommended glass:
Goblet.