Partially fermented must “Busjia”

• Grape

  Red grapes
• Soil

  Clay and tuff.
• 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
  Red grapes
• Soil
  Clay and tuff.
• 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.