Brachetto

Brachetto d’Acqui DOCG

The production is centered around Acqui Terme, founded by the ancient Romans in Piemonte.

The official recognition came in 1996 (DOC in 1969), when the Brachetto producers were awarded the prestigious DOCG (Controlled and Guaranteed Designation of Origin) status.

There are different styles of Brachetto d’Acqui:

• Brachetto Rosso (Red wine)
• Brachetto Frizzante
• Brachetto Spumante
• Brachetto d’Acqui (Passito)

Rosso, Frizzante, Spumante, and Passito must contain 100% Brachetto grapes.

Rosso must have an alcohol level of 11.5%.

Spumante cannot exceed 2.5 atmospheres pressure.

Passito grapes must be dried to achieve a potential alcohol level of 15.5%

The production method used for Spumante is known as Charmat, or Martinotti, and was invented at the end of the nineteenth century by Federico Martinotti, then the Director of the Asti Institute of Experimental Oenology.

In this process, fermentation occurs in a pressurized tank, at controlled temperatures, for a period of 30 days, during which the sugars in the must are transformed into alcohol and carbon dioxide by the yeasts. The product is then immediately bottled and marketed.