Dessert wines

Partially fermented must “Busjia”

  • Grape
    Brachetto (100%)
  • Vineyard
    The vineyard is characterised by clay and tuff soils in the province of Cuneo (Santo Stefano Belbo).
  • Training
    Guyot
  • Harvest
    Manual early harvest in 20 kg cases (last decade of August/first week of September) as to preserve the delicate flavours of brachetto grapes.
  • RESA /HA
    About 10 tons
  • Alcohol
    13.5% potential alcohol, only 6% alcohol by volume
  • Vinification

    Before soft pressing, vinification starts with a maceration for about 8 hours in the pneumatic press as to extract colour. Fermentation is then carried on at controlled temperature (about 17° C). The must is subsequently refrigerated in order to stop fermentation and keep carbon dioxide inside the wine. Clearing is performed through several filtrations, followed by isobaric bottling.

  • Serving Temperature and food matching

    10-12° C.
    Typical pairing is with sweets (biscuits, pastry and pies) and with summer fruit like strawberries,peaches, raspberries.

  • Vitigno
    Brachetto (100%)
  • Vigneto
    The vineyard is characterised by clay and tuff soils in the province of Cuneo (Santo Stefano Belbo).
  • Forma di allevamento
    Guyot
  • Vendemmia
    Manual early harvest in 20 kg cases (last decade of August/first week of September) as to preserve the delicate flavours of brachetto grapes.
  • RESA /HA
    About 10 tons
  • Gradazione Alcolica
    13.5% potential alcohol, only 6% alcohol by volume
  • Vinificazione

    Before soft pressing, vinification starts with a maceration for about 8 hours in the pneumatic press as to extract colour. Fermentation is then carried on at controlled temperature (about 17° C). The must is subsequently refrigerated in order to stop fermentation and keep carbon dioxide inside the wine. Clearing is performed through several filtrations, followed by isobaric bottling.

  • Temperatura di servizio

    10-12° C.
    Typical pairing is with sweets (biscuits, pastry and pies) and with summer fruit like strawberries,peaches, raspberries.

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Partially fermented must “Busjia”

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  • La nostra azienda aderisce alla Misura 10.1.1 del PSR 2014-2020 della Regione Piemonte che finanzia la realizzazione delle tecniche di agricoltura integrata. La Misura 10.1.1 prevede il rispetto delle norme tecniche che regolamentano i trattamenti fitosanitari e le concimazioni dei nostri vigneti e terreni in conduzione. Programma di sviluppo rurale 2014-2020 Misura 10 - Pagamenti Agro-climatico Ambientali Sottomisura - 10.1.1 Produzione integrata Adesione alle tecniche di Produzione integrata


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