Brachetto D'Acqui DOCG Secco (Italy)
Brachetto is a black-skinned Italian wine grape.
Brachetto D'Acqui Secco is dry red wine from Piemonte.
Brachetto Secco Flavors
Berries, Red fruit. Hint of Violet and Roses. Accents of cardamom and citrus. Musky notes.
 Berries |
 Strawberry |
 Raspberry |
 Red Roses |
 Violet |
 Cardamom |
 Citrus |
 Musk |
Brachetto Secco Profile
Brachetto Secco is medium to full bodied, fruity and acidic:
| Sugar: | Dry (3g/l) |
| BODY: | Medium |
| TANNINS: | Low |
| FRUIT: | Medium - High |
| ACIDITY: | Medium Plus |
| ALCOHOL: | 12-13% ABV |
 |
Serving temperature: 8-10°C (46-50°F) |
Brachetto Secco Food Pairing
Brachetto Secco is best served with roasted meat, grilled meat and matured cheeses.
 Salami |
 Pizza |
 Hamburger |
 Roastbeef |
 BBQ |
 Blue Cheese |
The Ideal Glass for Brachetto Secco
|
The Bordeaux Glass was designed for enjoying fuller-bodied, tannic red wines. They are taller than other red wine glasses, and has a slimmer bowl. The tall size allows the bouquet of the wine to develop, smooth out rough edges, play down tannins, and allow the wine to achieve balance. The slimmer bowl directs the wine to the back of your mouth for a maximum taste. |
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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.
Wine Region Piemonte
Black Grapes |
White Grapes |
|
|
Soil |
Climate |
Lime-Rich. |
Cool/Mild Continental. |
DOCG Regions in Piemonte
- Alta Langa (Metodo Classico)
- Asti (100% Moscato)
- Barbaresco (100 %Nebbiolo)
- Barbera d'Asti (Min. 90% Barbera)
- Barbera del Monferrato Superiore
- Barolo (100% Nebbiolo)
- Brachetto d'Acqui (100% Brachetto)
- Gavi (100% Cortese)
- Dogliani Superiore (100% Dolcetto)
- Ovada Superiore (100% Dolcetto)
- Diano d'Alba (100% Dolcetto)
- Erbaluce di Caluso (aka Caluso)
- Gattinara (Min 90% Nebbiolo)
- Ghemme (Min 85% Nebbiolo)
- Nizza (100% Barbera)
- Roero (100% Arneis)
- Ruchè di Castagnole Monferrato (90% Ruchè)
- Terre Alfieri (Arneis and Nebbiolo)