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Asti (also known as Asti spumante) [2] is a sparkling white Italian wine that is produced throughout southeastern Piedmont, but is particularly focused around the towns of Asti and Alba. Since 1993 the wine has been classified as a denominazione di origine controllata e garantita (DOCG) and as of 2004 was Italy's largest producing appellation ...
The wine is cherry red in colour with an aroma typical of the grape and 'reminiscent of dog roses and scents of red berries.' [2] The flavour is sweet and aromatic with characteristic tannins. It is made in both lightly ( frizzante ) and fully sparkling ( spumante ) versions; the regulations also permit it to be made as a still wine.
Tinella in the region surrounding Costigliole d'Asti; Colli Astiani in the region surrounding Vigliano d'Asti; Nizza, produced in the region surrounding Nizza Monferrato. Formerly a sub-region of Barbera d'Asti, it was promoted to DOCG in 2014 [2] Barbera del Monferrato Superiore (Rosso), produced in the provinces of Asti and Alessandria
The sparkling wine Asti spumante is made from the Moscato grape. The majority of the area's winemaking take places in the provinces of Cuneo, Asti and Alessandria. The Brachetto is another variety used for making sweet and sparkling red wines. While Turin is the capital of the Piedmont, Alba and Asti are at the
A Montepulciano d'Abruzzo wine labelled as made from old vines. Renowned wines like Montepulciano DOCG, Trebbiano d'Abruzzo DOC and Controguerra DOC are judged to be amongst the world's finest. [60] In 2012, a bottle of Trebbiano d'Abruzzo ranked No. 1 in the top 50 Italian wine awards. [61] The region's principal wines are: Montepulciano d ...
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The wine is sweet and low in alcohol, and is considered a dessert wine. A related wine, Asti, is produced in the same area from the same grape. Grown in the hilltop town of Asti in Montferrat, Piedmont, Moscato d’Asti is made by small producers in small batches. [2] Moscato is named such because of its earthy musky aroma.
Genevoise sauce - A brown sauce made with fish fumet, mirepoix, red wine, and butter usually accompanied with fish. Gribiche – Mayonnaise with hard-boiled eggs, mustard, capers and herbs. [ 35 ]