Rosa Regale

Brachetto d’Acqui DOCG

Sweet Spumanti & Dessert Wines

Production Area

Vinified from Brachetto grapes grown in the single “La Rosa” vineyard, located in the town of Acqui Terme, the very heart of the historical area of Brachetto.

GRAPE VARIETIES

Brachetto 100%

Method of production

Cold red-grapes skin contact for 4 to 5 days allows the wine to develop its characteristic colour, aroma and complexity. The wine is then filtered and stored at 0°C. Refermentation follows in stainless steel tanks in the Strevi cellars, where this special wine achieves its final sweetness and sparkling chatacter.

The winemaker comment

A soft red sparkling wine, made from Brachetto. This extremely aromatic, complex and historical grape variety grows only in the area of Acqui Terme, in Southern Piedmont. The cold maceration of the grapes, followed by a soft pressing, allows the extraction of the typical intense aromas from the skins and gives to the wine its characteristic light ruby red colour. Very pleasant and extremely elegant.

Vintage notes 2013

  • Rosa Regale
  • Denomination DOCG
  • GRAPE VARIETIES 100% Brachetto d’Acqui
  • Method of production Maceration of the grapes, after pressing and de-stemming, for 4/5 days at 5-6°C. Under a protective blanket of CO2, the must is pumped over eight times daily to enhance the transfer of color and aromatic elements from the skins. The wine is subsequently drawn off and filtered, then stored at 0°C before warming to 16°C and being inoculated with selected yeasts to induce fermentation in temperature-controlled stainless steel tanks. Lowering the temperature to 0°C naturally arrests fermentation; the wine is immediately filtered and bottled to preserve its freshness
Specifications
  • BRIX 20,90
  • ALCOHOL 7,55
  • PH 3,20
  • EXTRACT JUICE NET (G/LT.) 24,00
  • RESIDUAL SUGAR (G/LT.) 100
  • Total acidity 6,8
  • Malic Acidity 2,9
  • Volatile Acidity 0,30
SO2 (MG/LT.)
  • Total 155
  • Free 28
TASTING

Very fine and persistent perlage, with formation of a crown of bubbles on the border of the glass. Light ruby red color. Insense and aromatic bouquet, that recalls hints of wild berries, strawberries and bulgarian rose. On the palate it is sweet and atomatic, with a well-balanced acidity and hints of wild berries in the aftertaste..

  • Rosa Regale
  • Denomination DOCG
  • GRAPE VARIETIES 100% Brachetto d’Acqui
  • Method of production Maceration of the grapes, after pressing and de-stemming, for 4/5 days at 5-6°C. Under a protective blanket of CO2, the must is pumped over eight times daily to enhance the transfer of color and aromatic elements from the skins. The wine is subsequently drawn off and filtered, then stored at 0°C before warming to 16°C and being inoculated with selected yeasts to induce fermentation in temperature-controlled stainless steel tanks. Lowering the temperature to 0°C naturally arrests fermentation; the wine is immediately filtered and bottled to preserve its freshness.
Specifications
  • BRIX 22,90
  • ALCOHOL 7,25%
  • PH 3,35
  • EXTRACT JUICE NET (G/LT.) 25,00
  • RESIDUAL SUGAR (G/LT.) 102
  • Total acidity 6,5
  • Malic Acidity 2,7
  • Volatile Acidity 0,20
SO2 (MG/LT.)
  • Total 145
  • Free 32
TASTING

Fine and persistent perlage that forms a beautiful ring of bubbles on the border of the glass. Light ruby red color. Very intense bouquet that recalls wild berries, bulgarian rose and strawberries. On the palate the wine is sweet and aromatic, with a perfect acidity that gives balance . Hints of wild berries in the aftertaste. 

  • Rosa Regale
  • Denomination Brachetto d’Acqui DOCG
  • GRAPE VARIETIES 100% Brachetto d’Acqui
  • Method of production Maceration of the grapes, after pressing and de-stemming, for 4/5 days at 5-6°C. Under a protective blanket of CO2, the must is pumped over eight times daily to enhance the transfer of color and aromatic elements from the skins. The wine is subsequently drawn off and filtered, then stored at 0°C before warming to 16°C and being inoculated with selected yeasts to induce fermentation in temperature-controlled stainless steel tanks. Lowering the temperature to 0°C naturally arrests fermentation; the wine is immediately filtered and bottled to preserve its freshness.
Specifications
  • BRIX 22.9
  • ALCOHOL 7 %
  • PH 3.40
  • EXTRACT JUICE NET (G/LT.) 26.5
  • RESIDUAL SUGAR (G/LT.) 4.50
  • Total acidity 6.4
  • Malic Acidity 2.1
  • Volatile Acidity 0.30
SO2 (MG/LT.)
  • Total 170
  • Free 35
TASTING

A brilliant ruby red sparkling wine distinguished by a persistent perlage. The aromas are very concentrated, fragrant and evocative of wild berries, strawberries and Bulgarian rose. On the palate it shows a good acidity with soft and aromatic notes, which are persistent and long on the finish.

  • Rosa Regale
  • Denomination Brachetto d’Acqui DOCG
  • GRAPE VARIETIES 100% Brachetto d’Acqui
  • Method of production Maceration of the grapes, after pressing and de-stemming, for 4/5 days at 5-6°C. Under a protective blanket of CO2, the must is pumped over eight times daily to enhance the transfer of color and aromatic elements from the skins. The wine is subsequently drawn off and filtered, then stored at 0°C before warming to 16°C and being inoculated with selected yeasts to induce fermentation in temperature-controlled stainless steel tanks. Lowering the temperature to 0°C naturally arrests fermentation; the wine is immediately filtered and bottled to preserve its freshness.
Specifications
  • BRIX 21,90
  • ALCOHOL 7,30%
  • PH 3,25
  • EXTRACT JUICE NET (G/LT.) 24,00
  • RESIDUAL SUGAR (G/LT.) 101
  • Total acidity 6.90
  • Malic Acidity 2,8
  • Volatile Acidity 0,20
SO2 (MG/LT.)
  • Total 165
  • Free 32
TASTING

A persistent perlage characterizes this bright ruby red sparkling wine. The bouquet is very intense, aromatic and reminiscent of wild berries, strawberries and Bulgarian rose. On the palate Rosa Regale shows well balanced acidity with sweet and aromatic notes, which are persistent and long on the finish.  

  • Rosa Regale
  • Denomination Brachetto d’Acqui DOCG
  • GRAPE VARIETIES 100% Brachetto d’Acqui
  • Method of production Maceration of the grapes, after pressing and de-stemming, for 4/5 days at 5-6°C. Under a protective blanket of CO2, the must is pumped over eight times daily to enhance the transfer of color and aromatic elements from the skins. The wine is subsequently drawn off and filtered, then stored at 0°C before warming to 16°C and adding selected yeasts to induce fermentation in temperature-controlled stainless steel tanks. Lowering the temperature to 0°C naturally arrests fermentation; the wine is immediately filtered and bottled to preserve its freshness.
Specifications
  • BRIX 22,90
  • ALCOHOL 7,25%
  • PH 3,35
  • EXTRACT JUICE NET (G/LT.) 25,00
  • RESIDUAL SUGAR (G/LT.) 102
  • Total acidity 6.50
  • Malic Acidity 2,7
  • Volatile Acidity 0,20
SO2 (MG/LT.)
  • Total 145
  • Free 32
TASTING

Fine, elegant and persistent froth and perlage in the glass. Light ruby red color. The  bouquet is intense and complex, with fruity aromas of small berries, strawberries and Bulgarian rose. A lively acidity makes the wine gentle, aromatic and well balanced. Persistent on the palate, with clean flavor of berries on the finish

  • Brachetto d’Acqui Rosa Regale
  • Denomination DOCG
  • GRAPE VARIETIES 100% Brachetto d’Acqui
  • Method of production Maceration of the grapes, after pressing and stem removal, for 4/5 days at 5-6°C. Under a protective blanket of CO2, the must is pumped over eight times daily, allowing for the transfer of color and aromatic elements from the skins. The wine is subsequently drawn off and filtered, then stored at 0°C before warming to 16°C and adding selected yeasts to induce fermentation in temperature-controlled stainless steel tanks. Lowering the temperature to 0°C naturally arrests fermentation; the wine is immediately filtered and bottled to preserve its freshness.
Specifications
  • BRIX 22,10
  • ALCOHOL 7,30%
  • PH 22,10
  • EXTRACT JUICE NET (G/LT.) 26,00
  • RESIDUAL SUGAR (G/LT.) 100
  • Total acidity 6.70
  • Malic Acidity 2,9
  • Volatile Acidity 0,20
SO2 (MG/LT.)
  • Total 150
  • Free 41
TASTING

Light ruby red color, fine and persistent froth and perlage in the glass. On the nose it reveals fruity aromas of strawberries, berries and a note of Bulgarian rose. The taste is gentle and aromatic, well balanced by the good acidity. Persistent on the palate, with clear hints of berries on the finish.

  • Brachetto d’Acqui Rosa Regale
  • Denomination DOCG
  • GRAPE VARIETIES 100% Brachetto d’Acqui
  • Method of production Maceration of the grapes, after pressing and removing of grape stalks for 4/5 days at a temperature of  5/6°C. In the presence of carbon dioxide there are 8 repassing of must over the grape dregs per day to allow the transfer of the color and aromas from the skins to the must. Followed by drawing off the wine, immediately filtered, putting it in a cold room at 0°C, heating the must at 16°C, additioning with selected yeasts followed by fermentation in temperature-controlled stainless steel tanks. Stop of the fermentation lowering the temperature at 0°C and immediately filtered.
Specifications
  • BRIX 23,20
  • ALCOHOL 7,25%
  • PH 3,30
  • EXTRACT JUICE NET (G/LT.) 27,00
  • RESIDUAL SUGAR (G/LT.) 105
  • Total acidity 6.5
  • Malic Acidity 2,8
  • Volatile Acidity 0,25
SO2 (MG/LT.)
  • Total 134
  • Free 41
TASTING

Color light ruby red, fine and persistent froth and perlage in the glass.. Intense and aromatic bouquet with a hint of berries, strawberries and Bulgarian rose. Sweet, aromatic and well balanced taste with a good acidity, finishing with hints of barriers in the aftertaste.

  • Brachetto d’Acqui Rosa Regale
  • Denomination DOCG
  • GRAPE VARIETIES 100% Brachetto d’Acqui
  • Method of production Pressing and removal of the grape stalks, followed by  maceration for 4 to 5 days  at a temperature of  5-6°C. In the presence of carbon dioxide there are 8 repassing per day to permit an optimal transfer of the color and aromas from the skins to the must. After drawing off and a short period in a cold room at 0°C, the must is heated at 16°C, additioning with selected yeasts and staring of the fermentation in temperature-controlled stainless steel tanks. The fermentation is then stopped lowering the temperature at 0°C and immediately filtered.
Specifications
  • BRIX 22.75
  • ALCOHOL 7.25%
  • PH 3.30
  • EXTRACT JUICE NET (G/LT.) 27
  • Total acidity 6.6
  • Malic Acidity 2.8
  • Volatile Acidity 0.25
SO2 (MG/LT.)
  • Total 134
  • Free 41
TASTING

The froth is very light and persistent with a great bubble loop bordering the rim of the glass. This light ruby-red wine has concentrated and scented bouquet, evocative of berries, strawberries and Bulgarian rose. The taste is soft and perfumed and the acidity well-proportionate. In the finish is well present the aroma of wild berries.

  • Brachetto d’Acqui Rosa Regale
  • Denomination DOCG
  • GRAPE VARIETIES 100% Brachetto d’Acqui
  • Method of production Pressing and removal of the grape stalks, followed by  maceration for 4 to 5 days  at a temperature of  5-6°C. In the presence of carbon dioxide there are 8 repassing per day to permit an optimal transfer of the color and aromas from the skins to the must. After drawing off and a short period in a cold room at 0°C, the must is heated at 16°C, additioning with selected yeasts and staring of the fermentation in temperature-controlled stainless steel tanks. The fermentation is then stopped lowering the temperature at 0°C and immediately filtered.
Specifications
  • BRIX 22.75
  • ALCOHOL 7.15%
  • PH 3.21
  • EXTRACT JUICE NET (G/LT.) 23
  • Total acidity 6.8
  • Malic Acidity 2.6
  • Volatile Acidity 0.20
SO2 (MG/LT.)
  • Total 140
  • Free 38
TASTING

Color light ruby red, fine and persistent froth and perlage. Intense and aromatic bouquet, reminiscent of berries, strawberries and Bulgarian rose. The taste is sweet and aromatic with a well-balanced acidity. The aftertaste lingers with hints of wild berries.

  • Brachetto d’Acqui Rosa Regale
  • Denomination DOC
  • GRAPE VARIETIES 100% Brachetto d’Acqui
  • Method of production Pressing and removal of the grape stalks, followed by  maceration for 4 to 5 days  at a temperature of  5-6°C. In the presence of carbon dioxide there are 8 repassing per day to permit an optimal transfer of the color and aromas from the skins to the must. After drawing off and a short period in a cold room at 0°C, the must is heated at 16°C, additioning with selected yeasts and staring of the fermentation in temperature-controlled stainless steel tanks. The fermentation is then stopped lowering the temperature at 0°C and immediately filtered.
Specifications
  • BRIX 22.55
  • ALCOHOL 7%
  • PH 3.77
  • EXTRACT JUICE NET (G/LT.) 23.5
  • Total acidity 7.2
  • Malic Acidity 2.9
  • Volatile Acidity 0.20
SO2 (MG/LT.)
  • Total 170
  • Free 25
TASTING

Color light ruby red, fine and persistent froth and perlage. Intense and aromatic bouquet, reminiscent of berries, strawberries and Bulgarian rose. The taste is sweet and aromatic with a well-balanced acidity. The aftertaste lingers with hints of wild berries.

  • Brachetto d’Acqui Rosa Regale
  • Denomination DOCG
  • GRAPE VARIETIES 100% Brachetto d’Acqui
  • Method of production Pressing and removal of the grape stalks, followed by  maceration for 4 to 5 days  at a temperature of  5-6°C. In the presence of carbon dioxide there are 8 repassing per day to permit an optimal transfer of the color and aromas from the skins to the must. After drawing off and a short period in a cold room at 0°C, the must is heated at 16°C, additioning with selected yeasts and staring of the fermentation in temperature-controlled stainless steel tanks. The fermentation is then stopped lowering the temperature at 0°C and immediately filtered.
Specifications
  • BRIX 22.55
  • ALCOHOL 7%
  • PH 3.27
  • EXTRACT JUICE NET (G/LT.) 22.7
  • Total acidity 6.9
  • Malic Acidity 2.6
  • Volatile Acidity 0.30
SO2 (MG/LT.)
  • Total 170
  • Free 22
TASTING

Color light ruby red, fine and persistent froth and perlage. Intense and aromatic bouquet, reminiscent of strawberries and Bulgarian rose. The taste is sweet and aromatic with a well-balanced acidity. The aftertaste lingers with hints of wild berries.

  • Brachetto d’Acqui Rosa Regale
  • Denomination DOCG
  • GRAPE VARIETIES 100% Brachetto d’Acqui
  • Method of production Pressing and removal of the grape stalks, followed by  maceration for 4 to 5 days  at a temperature of  5-6°C. In the presence of carbon dioxide there are 8 repassing per day to permit an optimal transfer of the color and aromas from the skins to the must. After drawing off and a short period in a cold room at 0°C, the must is heated at 16°C, additioning with selected yeasts and staring of the fermentation in temperature-controlled stainless steel tanks. The fermentation is then stopped lowering the temperature at 0°C and immediately filtered.
Specifications
  • BRIX 21.8
  • ALCOHOL 6.8%
  • PH 3.18
  • EXTRACT JUICE NET (G/LT.) 22.2
  • Total acidity 6.9
  • Malic Acidity 2.6
  • Volatile Acidity 0.25
SO2 (MG/LT.)
  • Total 170
  • Free 19
TASTING

Color light ruby red, fine and persistent froth and perlage. Intense and aromatic bouquet, reminiscent of strawberries and Bulgarian rose. The taste is sweet and aromatic with a well-balanced acidity. The aftertaste lingers with hints of wild berries.

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