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.

Frizzante vs Spumante

The difference between Frizzante and Spumante lies in their level of bubbles and production style:

Frizzante = Light sparkle, subtle bubbles, casual. Spumante = Full sparkle, festive, pronounced bubbles. Both wines share a common fruity, floral, and aromatic profile typical of the Brachetto grape, offering flavors of red berries, rose petals, and sometimes a hint of spice.

Bubbles

• Brachetto Frizzante is a semi-sparkling wine. It has a gentle, light effervescence with smaller bubbles and lower carbonation. The fizz is more subtle compared to spumante.

• Brachetto Spumante is a fully sparkling wine with more pronounced and persistent bubbles, similar to what you'd find in Prosecco or Champagne.

Production Method

• Brachetto Frizzante is often made using the partial fermentation method or by stopping fermentation early to retain some natural sweetness and a lower alcohol content. This results in a softer sparkle.

• Brachetto Spumante is typically made using the Charmat method (tank method), where secondary fermentation occurs in pressurized tanks to create a stronger sparkle.

Style and Perception

• Brachetto Frizzante tends to feel more casual, lighter, and less intense in bubbles. It’s often preferred for informal occasions.

• Brachetto Spumante has a more festive, celebratory character due to its effervescent nature and is often associated with special occasions.

Alcohol Content

• Both styles tend to have relatively low alcohol content (around 5-7%), but Spumante might sometimes be slightly higher due to a longer fermentation process.

Pairings

• Both pair well with desserts like chocolate and fruit-based treats, but the Spumante is often chosen for celebrations, while the Frizzante works well for casual sipping or alongside lighter desserts.