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Alasia Brachetto d'Acqui - Araldica

£10.99

Alasia Brachetto d’Acqui – Araldica

£10.99

PRODUCER Araldica
COUNTRY Italy
REGION Piemonte
GRAPE Brachetto 100%
VINTAGE 2017
ALCOHOL CONTENT 5.5%
ORGANIC No
VEGETARIAN Yes
VEGAN Yes
Category:

Description

Producer notes 

Bolney Wine Estate is one of the longest established vineyards in England and has been making award-winning English wines at its Sussex estate for over 35 years. The sandstone soils are some of the best in the country, providing the ideal setting to grow vines.

Tasting notes

Aromas reminiscent of red stone fruits, especially red cherry, redcurrants and sweet blueberries. On the palate, a wonderful creamy richness and full bodied mousse, packed full of ripe summer fruits, with a hint of sweet spice on the finish.

Additional information

Producer

Araldica

Country

Italy

Region

Piemonte

Grape

Brachetto 100%

Vintage

2017

Alcohol Content

5.5%

Organic

No

Vegetarian

Yes

Vegan

Yes

Food Pairing

Great aperitif, and perfect for a summers' afternoon drinking. Goes well with chocolate desserts and fruit salads.

Tasting notes

Pale cherry red in colour with aromas of raspberry sorbet and rose perfumed hints. Appealing semi-sweet palate, lightly sparkling with crunchy raspberry fruit, mouthwatering acidity and a juicy finish.

Producer notes

Araldica is Piemonte's most progressive co-operative, situated in Castel Boglione, in the heart of Barbera d'Asti region. It comprises 230 grower members that source quality grapes from around 690ha of vineyards.

Production method

The Brachetto vine is delicate, giving low yields from which sweet red wines with the colour and flavour of strawberries are produced. The grapes for Alasia Brachetto d'Acqui are sourced from vineyards in the Monferrato hills in the south of the province of Asti. These south west facing vineyards are situated at altitudes of 250 and 400m above sea level. The vines have an average age of 20 years. The grapes are hand harvested toward the end of August. Grapes are pressed in a modern pneumatic press and the must fermented in pressurised tank. Short maceration with skin contact for 4/5 days at very low temperature. Fined and filtered.

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