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Banfi Rosa Regale Brachetto (375ML half-bottle) 2014

Red Sparkling Wine from Piedmont, Italy
    7% ABV
    • W&S90
    • W&S88
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    4.8 6 Ratings
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    4.8 6 Ratings
    7% ABV

    Winemaker Notes

    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.'

    Perfect for any occasion. A unique and festive sparkling wine, seductive aperitif, and elegant dessert wine. Pairs well with seafood, cheeses, spicy fare and chocolate. Serve chilled.

    Critical Acclaim

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    Banfi

    Castello Banfi

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    Castello Banfi, Piedmont, Italy
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    Banfi was founded in 1978 thanks to the will of the Italian-American brothers, John and Harry Mariani. From the beginning, the goal of the two brothers was to create a state-of-the-art winery combined with the most advanced science in the vineyards for the production of premium wines.


    Together with the Mariani family, Ezio Rivella, one of Italy's foremost enologists, who understood that due to the richness of the soils and the privileged microclimatic position, the property would have great capacity of development.

    Piedmont

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    A prestigious and distinctive region for red wines in northwestern Italy, Piedmont is responsible for some of the country’s longest-lived and most sought-after wines. Set with a backdrop of the visually stunning Alps, its most prized vines are planted at higher altitudes on the warmer, south-facing slopes where sunlight exposure is maximized. The climate is continental, with cold winters and hot, humid summers. Despite the rain shadow effect of the Alps, precipitation takes place year-round, and the reliable autumnal fog provides a cooling effect, which prolongs hang time and aids in the development of phenolic ripeness in its grapes.

    Easy-going Barbera is the most planted grape in Piedmont, beloved for its trademark high acidity, low tannin, and juicy red fruit. However, the most prized variety is Nebbiolo, named for the region’s omnipresent fog (“nebbia” in Italian). This grape is responsible for the exalted wines of Barbaresco and Barolo, known for their ageability, firm tannins and hallmark aromas of tar and roses. Nebbiolo wines, despite their pale hue, pack a pleasing punch of flavor and structure, and the best examples can require about a decade’s wait before they become approachable. Barbaresco tends to be more elegant in style while Barolo is more powerful. Across the Tanaro River, the Roero region, and the farther north, the regions of Gattinara and Ghemme, also provide excellent quality Nebbiolo.

    Dolcetto is Piedmont’s other important red grape, ready to drink within a couple of years of release. White wines are less important here but range from fruity and fresh to serious and able to take a few years in the cellar. Key varieties include Arneis, Cortese, Timorasso, Erbaluce and the sweet, charming Muscat, responsible for the brilliantly recognizable, Moscato d'Asti.

    Champagne & Sparkling

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    Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special. Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.

    The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, dead yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasty flavors. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.

    ALL4030460_2014 Item# 143972