Amongst the wealth of products produced in Alessandria, wine is surely the production worthy of the greatest attention. Wine is synonymous with the area itself, and its excellence is the result of the quality of the land from which its comes, the traditional wine making tradition perfected over the centuries, and thanks to the painstaking efforts and commitment of the wine producers. A vineyard itinerary is one of the most delightful and interesting itineraries that the area has to offer, providing a chance to actually get to know the men and women involved in the world of wine, their wine cellars and their products, opening up another world. The world of wine generates a whole series of events and festivals, often based on ancient traditions and which commemorate the painstaking work that goes on both in the vineyards and in the cellar year after year. In the Alessia circuit each traditional menu is accompanied by a selection of local wines, to further highlight the wonderful combination of gastronomic and wine-making excellence. We wish you all a pleasant and satisfying stay

THE INDIGENOUS VINES OF THE ALESSANDRIA PROVINCE

BARBERA

According to local tradition, Barbera originates in the Monferrato area as a “spontaneous fruit”; no historical references to the vine exist, except in a document dating back to the XVII century. Despite this the wine produced from its grapes is probably the most representative aspect of the land and people of Monferrato: rustic, introvert, silent and strong. This full-bodied wine, is also rich in acidity and tannins, when young it has a pleasant kick, and it also ages well. It deep ruby red colouring, changes through time into a garnet shade, age also improves its bouquet, that is particularly intense and fruity, and pleasingly harmonic. A hearty wine for a hearty meal, it is in fact the ideal accompaniment to red meats, tajarin, stews, roast meats and other typical dishes on the Monferrato area. There are six wines produced in Alessandria, made from Barbera grapes:

Barbera del Monferrato (D.O.C.)

Colli Tortonesi Barbera (D.O.C.)

Barbera d’Asti (D.O.C.)

Piemonte Barbera (D.O.C.)
Gabiano (D.O.C.)

Rubino di Cantavenna (D.O.C.)

DOLCETTO

The first reference to the cultivation of this highly characteristic vine dates back to 1593; and since then its cultivation has prospered over a large part of the Alessandria province, and gives the best result in the areas of Acqui and Ovada. This wine in no way resembles the succulent and very sweet grapes from which it is produced except the name: Dolcetto. The wine is ruby red in colour with a violet hue, which is sometimes very intense, and it has a wonderfully fruity and fragrant bouquet; whilst being an extremely dry wine. Its almond flavour and pleasingly bitter after-taste make it perfect for drinking with all kind of dishes and throughout the entire meal, although it is probably best drunk with white meats and tasty first course dishes such as risotto with mushrooms or with truffles. Four wines are produced from Dolcetto grapes in the Alessandria province:

Dolcetto d’Acqui (D.O.C.)

Dolcetto d’Ovada (D.O.C.)

Monferrato Dolcetto (D.O.C.)

Colli Tortonesi Dolcetto (D.O.C.)

GRIGNOLINO

This vine which was in the past known as the “Barbesino”, originates from the Casale area; and the first reference to its cultivation dates back to a 14th century document in the Capitular Archive of Casale Monferrato Cathedral, where it was defined as a “bonis plantis”. Grignolino is a wine of a light ruby red colour, with a delicate and subtle bouquet which is reminiscent of fresh grass, and with a pleasantly tannic, bitter and lively taste; and is renowned for its anarchic character which varies greatly from vintage to vintage; making it a wine widely acclaimed, researched, defended and too often misunderstood. This complicated wine, gained the favour of the Savoy kinds in the 19th century, by virtue of the fact that it has qualities which are not often to be found in other red wines, especially as concerns gastronomic accompaniments; it enhances the taste of rich cooking, whilst at the same time being able to enhance the delicate flavours of fish dishes, and is excellent drunk on its own in the summer at cellar temperature. There are two types of wine derived from the Grignolino grape produced in the province of Alessandria:

Grignolino del Monferrato Casalese (D.O.C.)

Piemonte Grignolino (D.O.C.)

CORTESE

The first historic reference to the traditional Piedmont white wine vine dates back to 1630 and refers to the lands of Montaldeo. The Cortese vines have always found an ideal habitat in the Alessandria province since the most ancient times, especially in the areas of Tortona, Acqui and around Novi Ligure (Gavi being justifiably famed as the home of this vine). The wine made from the Cortese grape has a dry, fresh and slightly almond taste, with a delicate and persistent bouquet, making it the ideal wine to accompany fish, white meats and pasta and vegetable dishes not to mention soups, cheese, Novara focaccia, starters, or as a refreshing aperitif. Five different wines are produced from the Cortese vine, four of which are exclusively produced in the province of Alessandria:

Gavi or Cortese di Gavi (D.O.C.G.)

Colli Tortonesi Cortese (D.O.C.)

Cortese dell’Alto Monferrato (D.O.C.)

Monferrato Casalese Cortese (D.O.C.) Piemonte Cortese (D.O.C.)

MOSCATO

The Moscato vine is one of the most ancient cultivated varieties; it originated in Asia Minor, it spread throughout the Mediterranean zone thanks to Greek and Phoenician sailors. The Moscato grapes were termed Apiciae da Catone, Apianae da Columbella and Pliny, as they were the types particularly favoured by bees thanks to their sweet aroma, and are used to produce a wine that is truly unique, and which has made Monferrato its true focal point, and the area around Acqui in particular. This delicious wine, has just the right degree of sweetness, its alcohol level means that it can be drunk by all and thanks to its delightfully musky aroma and bouquet it is ideal for drinking with desserts, and the typical Piedmontese desserts in particular (panna cotta (cream based dessert), fruit tarts, and ricotta based pastries), as well as with sausage products; while a delicious gastronomic combination proposed by the best chefs, is audacious yet delicious; Moscato drunk with oysters. There are four local wine types made from the Moscato Bianco grape:

Asti or Asti Spumante (D.O.C.G.)

Moscato d’Asti (D.O.C.G.)

Piemonte Moscato Passito (D.O.C.)

Piemonte Moscato (D.O.C.)

BRACHETTO

This black grape vine species began to make a new for itself in the first half of the last century, although its origins are very ancient in the Asti and Alessandria regions. The Brachetto in fact forms part of the variety of aromatic grapes which spread throughout Piedmont ad from the XV century A. C. and used to make those sweet and liqueur like wines favoured by connoisseurs at the end of the last century. Brachetto wine has a light ruby red colouring and is smooth and sweet, with a wonderful musky aroma reminiscent of rose and violets, making it the ideal wine for those lovers of subtly aromatic wines. By virtue of its typical features it is best drunk young, when all the grape fragrance is at its apex, all Brachetto varieties are ideal drunk with dried fruit or fruit with low acidity; peaches and strawberries especially, as well as with cured meat salamis or with typical Piedmont pastries. The sparkling variety is often drunk as an aperitif. There are two types of wine made from Brachetto grapes produced in the province of Alessandria:

Brachetto d’Acqui or Acqui (D.O.C.G.)

Piemonte Brachetto (D.O.C.)

TIMORASSO

Rare vine: autocthonous vine, which grow on the hillside which lead into the Curone, Grue, Ossona, Borbera and Lemme valleys. 100% Timorasso.