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 2011

  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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

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