Sant΄ Evasio Brachetto
It derives from brachetto grapes cultivated on the hills of San Nicolao and Acqui Terme characterized by expositions that are able to developed so particular colours and bouquets.
It has a middle intensity ruby red colour, an aromatic bouquet typical of withered rose and hints of moss. It’s taste is sweet, soft and delicate.
Depending on the maturity of the grapes harvesting takes place between 1st and 10th of September. The grapes are pressed and macerated with the berry skin for three days with a temperature of 15 degrees for obtaining a must that is immediately refrigerated and maintained in a temperature of 0 degrees for preventing the fermentation.
To obtain Brachetto you have to: take the must to a temperature of 18 degrees and add selected yeasts. After 20 days, when the must is about 4,5-5,5 alcohol degrees, stop the fermentation through the refrigeration. Filter the resulting wine and put it in the bottles.
The ideal serving temperature is 6-8 degrees. It should be served in Dessert wine glasses.