Description
Piccola Docg produced in about 13 towns in the provinces of Asti and Cuneo, including Cisterna d'Asti, from which it takes its name. It is obtained from grapes of the Croatina vine, pure or in a percentage of at least 80%. It can be drank young or aged one or two years. It is classified as Superiore if aged for a period of at least 10 months.
Data Sheet
Cisterna d’Asti Doc
Production regulations: D.M. July 17 luglio 2002
Grape variety: Croatina from the 80% to 100%; while the remaining 20% is made from non-aromatic grapes grown in recommended or authorised vineyards.
Colour: intense ruby red.
Bouquet: intense, fruity, characteristic.
Taste: winy, delicate and harmonious, sometimes lively.
Minimum alcohol content: 11,50% vol.
Cisterna d’Asti Superiore Doc
Production regulations: D.M. July 17 luglio 2002
Grape variety: Croatina from the 80% to 100%; while the remaining 20% is made from non-aromatic grapes grown in recommended or authorised vineyards.
Colour: intense ruby red that turns garnet with the ageing
Bouquet: intense, fruity, characteristic.
Taste: winy, delicate and harmonious, sometimes lively.
Ageing: minimum 10 months.
Minimum alcohol content: 11,50% vol.
Production regulations: D.M. July 17 luglio 2002
Grape variety: Croatina from the 80% to 100%; while the remaining 20% is made from non-aromatic grapes grown in recommended or authorised vineyards.
Colour: intense ruby red.
Bouquet: intense, fruity, characteristic.
Taste: winy, delicate and harmonious, sometimes lively.
Minimum alcohol content: 11,50% vol.
Cisterna d’Asti Superiore Doc
Production regulations: D.M. July 17 luglio 2002
Grape variety: Croatina from the 80% to 100%; while the remaining 20% is made from non-aromatic grapes grown in recommended or authorised vineyards.
Colour: intense ruby red that turns garnet with the ageing
Bouquet: intense, fruity, characteristic.
Taste: winy, delicate and harmonious, sometimes lively.
Ageing: minimum 10 months.
Minimum alcohol content: 11,50% vol.
DO YOU KNOW
Cisterna, served at a temperature of 16-18 °C, goes well with pasta dishes of the Piedmontese culinary tradition, especially agnolotti with meat sauce and risotto, but also with cured meats and meat main courses. Be sure to try it with mixed boiled meats.