AVZIENDA ITIVINICOLA GUASTIC LEMENTE NMIIZZA ONFERRATO - AT - TALIA
Clemente Guasti founded the company in 1946, continuing his family’s historic wine- making traditions. He was a real innovator in terms of production quality and as far back as the 1950’s was already beginning to select grapes from the 20 best growers in the Nizza Monferrato area, thus initiating the concept of the estate-based "cru" for Barbera, a decidedly avant-garde idea for the area back then. At present the company has four large estates of its own, with a total area of 40 hectares, of which 29 in the most favourable positions are given over to vineyards. In the centre of the town which is the recognised home of the highest quality Barberas, the spacious cellars contain large oak barrels for the ageing of up to 1200 hectolitres of wine. After the death of Clemente Guasti, his sons Andrea and Alessandro, who worked alongside him for many years, have followed his winning philosophy, never compromising on quality, and they continue to achieve important accolades nationally and internationally. The family’s winemaking traditions go way back to pioneer Secondo Guasti, who emigrated to California in 1881, taking cuttings of Barbera, which in the space of a decade he used to plant the world’s largest vineyard. The results of his hard work are still visible in the town he founded, and which bears his name.
1935: Clemente Guasti all'età di 18 anni Alcuni vigneti della Cascina "Fonda San Nicolao" Veduta aerea dei vigneti di Moscato della Tenuta Santa Teresa
La Cascina Boschetto Vecchio vista dal pittore nicese Massimo Ricci
Eventi in Cantina: Concerto di Clive Bunker(Jethro Tull)
GUASTI CLEMENTE & FIGLI S.p.A. C.so IV Novembre, 80 - 14049 Nizza Monferrato (AT) Italia - Tel. 0141.721350 (2 linee r.a.) - fax 0141.727000 http://www.clemente.guasti.it - E-mail: [email protected] AVZIENDA ITIVINICOLA GUASTIC LEMENTE NMIIZZA ONFERRATO - AT - TALIA
BARBERA D’ASTI SUPERIORE D.O.C. BOSCHETTO VECCHIO Species of grapes:Barbera 100% Production area: own vineyards, “Cascina Boschetto Vecchio” in Nizza Monferrato. Left to mature in oak casks: 1 year. Organoleptic characteristics: Ruby-red colour with pomegranate reflections that become more marked with aging. Ample bouquet, with a plesant hint of wood. Typical assertive taste, dry. Ages well. Goes well with: important first courses, roast meat, wild fowl, ripe cheeses. Recommended serving temperature: 18-20 °C. Since 1946 the bottle of the Cascina Fonda San Nicolao and Cascina Boschetto Vecchio range of Barbera d’Asti have been packed, and the finishing touches have been added, by hand - in the same way as the very first products were.
BARBERA D’ASTI SUPERIORE D.O.C. FONDA SAN NICOLAO
Species of grapes:Barbera 100% Production area: own vineyards, “Cascina Fonda San Nicolao” in Nizza Monferrato. Left to mature in oak casks: 1 year. Organoleptic characteristics: Ruby-red colour with pomegranate reflections that become more marked with aging. Ample bouquet, with a plesant hint of wood. Typical assertive taste, dry. Ages well. Goes well with: important first courses, roast meat, wild fowl, ripe cheeses. Recommended serving temperature: 18-20 °C.
BARCARATO ® Barbera d’Asti Superiore d.o.c. “Nizza”
Species of grapes: Barbera 100%. Production area: own vineyards, in the commune of Nizza Monferrato. Even before harvest-time, in the oldest vineyards are chosen those grapes that are fully ripe, these are then crefully picked and vinified separately. There follows a period of aging in oak barriques (small casks with a capacity of 225 litres) which lasts as long as is necessary to bestow an aura of nobility upon a wine that was already born to greatness. After which, before being shipped off for sale, Barcarato remains in the bottle for a further eight months. Organoleptic characteristics: Very bright ruby-red colour. Harmonious, intense and resolute bouquet, with hints of violets. It has a full and satisfying taste, just tannic enough for the calibrate time the wine remains in the casks, robust in character and tenor; when imbibed, its many pleasant aromas are released. Goes well with: the usual range of food for a hight-class Barbera: red meat game and substantial second courses, but it also has what it takes to be sipped contemplatively. Recommended serving temperature: 18-22 °C. “CLEMENTINA” BARBERA DEL MONFERRATO D.O.C. (Vivace) Species of grapes: 90% Barbera, 10% Freisa. Production area: vineyards in the commune of Nizza Monferrato.
Organoleptic characteristics: Ruby-red colour. Winy and intense bouquet, with a hint of flowers. Dry, medium-bodied, balanced and harmonious taste.
Goes well with: any dish, throughout the meal, but it is excellent with pasta, rice and meat. Recommended serving temperature: 16-18 °C.
“DESIDERIA” BARBERA D’ASTI D.O.C. Species of grapes: Barbera 100% Production area: vineyards in Nizza Monferrato. Refinement in oak casks: 6 months.
Organoleptic characteristics: Ruby-red colour, tending to garnet red after aging. Intense, winy and ethereal bouquet. Dry, full-bodied flavour with a good structure. Suitable for aging.
Goes well with: first courses, soups, meat dishes and cheese. Recommended serving temperature: 18-20 °C.
“SANTA TERESA” MOSCATO D’ASTI D.O.C.G.
Species of grapes: 100% Moscato. Production area: own vineyards, “Cascina Fonda S. Nicolao” in Nizza Monferrato and “Tenuta S. Teresa” in Casalotto di Mombaruzzo. Organoleptic characteristics: Straw-jellow colour with golden reflections. Characteristic aromatic bouquet, intense and fragrant. Sweet tasting, with a plesant aromatic hint that sets it apart. Should be drunk while young. Goes well with: any dish, throughout the meal, but it is excellent with pasta, rice and meat. Recommended serving temperature: 16-18 °C.
BARBERA CHINATO “BOSCHETTO VECCHIO” (Vino Aromatizzato) Our “barbera chinato” came about after two years of thorough, painstaking experimentation and tasting, based on an ancient recipe found in family records. It is a fantastic blend of the imposing, balanced structure of the Barbera d’Asti Cascina Boschetto Vecchio, aged in traditional oak barrels, and the delicate flavour of an aromatic infusion based on China Calissaya, which is obtained from soaking herbs and ground spices. It should be noted that no extracts are used. Our Barbera Chinato “Boschetto Vecchio” stands out for its beauti- fully rounded flavour and perfect balance between sweet and sour. Accompaniments: desserts and chocolate cakes and biscuits, excellent as a digestif for drinking after meals.
GUASTI CLEMENTE & FIGLI S.p.A. C.so IV Novembre, 80 - 14049 Nizza Monferrato (AT) Italia - Tel. 0141.721350 (2 linee r.a.) - fax 0141/727000 http://www.clemente.guasti.it - E-mail: [email protected] AZIENDA VITIVINICOLA GUASTI CLEMENTE NIZZA MONFERRATO - AT - ITALIA
BAROLO D.O.C.G .
Species of grapes: Nebbiolo 100%, subspecies Lampia, Michet, Rosé. Production area: vineyards in Barolo and Serralunga. Left to mature in oak casks: 2 years and 6 months
Organoleptic characteristics: Pomegranate red colour with orange reflections. Intense bouquet, ample and ethereal, reminescent of reses and violets
Goes well with :roasts, game, seasoned cheeses, excellent at the end of the meal. Recommended serving temperature: 20-22 °C.
BARBARESCO D.O.C.G .
Species of grapes: Nebbiolo 100%, subspecies Lampia, Michet, Rosé. Production area: vineyards in Barolo and Serralunga. Left to mature in oak casks: 2 years
Organoleptic characteristics: Pomegranate red colour with orange reflections. Intense bouquet, ample and ethereal, reminescent of reses and violets
Goes well with :roasts, game, seasoned cheeses, excellent at the end of the meal. Recommended serving temperature: 20-22 °C.
NEBBIOLO D’ALBA D.O.C.
Species of grapes: Nebbiolo 100%. Production area: vineyards in the commune of Alba and some neighbouring towns in the province of Cuneo. Left to mature in oak casks: 1 year. NEBBIOLO D’ALBA Organoleptic characteristics: Bright ruby-red colour. Winy, intense and pleasing bouquet, with a characteristic fruity note. Dry, very harmonious and balanced taste, of medium structure, velvety.
Goes well with: important first courses, meat, roasts and cheeses. Recommended serving temperature: 18-20 °C.
"SEVERA” BARBERA D’ASTI SUPERIORE D.O.C. Species of grapes: Barbera 100%. Production area: vineyards in the commune of Nizza Monferrato. Refinement in oak casks: 1 year.
Organoleptic characteristics: Ruby-red colour with garnet-red reflections that become more market with age. Ample nose, with a plesant hint of wood. Typical savour, imposing taste, dry and notably full-bodied. Highly suitable for ageing.
Goes well with: first courses, roasts, game and cheeses. Recommended serving temperature: 18-22 °C. DOLCETTO D’ALBA D.O.C. Species of grapes: Dolcetto 100%. Production area: vineyards in the commune of Alba and some neighbouring towns in the province of Cuneo.
Organoleptic characteristics: Ruby-red colour tending to violet. Winy, highly characteristic and fruity bouquet. Dry taste, well-balanced and harmonious, with a pleasing hint of almonds. Medium-life wine.
Goes well with: soups, first courses, meat,vegetables and stews. Recommended serving temperature: 16-20 °C.
GRIGNOLINO D’ASTI D.O.C. Species of grapes: 100% Grignolino Production area: vineyards in the communes of Nizza Monferrato and Castelnuovo Calcea, in the province of Asti.
Organoleptic characteristics: A tenuous ruby-red colour with orangey reflections. Very fine and delicate bouquet that exalts an intense fruitiness. Dry, pleasantly bitterish, with a long-lasting aftertaste. It is advisable not to let it age long.
Goes well with: hors d'oeuvres, soups, light first courses, white meat. Recommended serving temperature: 14-17° C.
“DIANA” PIEMONTE D.O.C. BARBERA Species of grapes: 100% Barbera. Production area: vineyards in Nizza Monferrato.
Organoleptic characteristics: Ruby-red colour. Intense, winy bouquet with a hint of flowers. It possesses a dry, medium-bodied, well balanced and harmonious taste.
Goes well with: all courses; excellent with pasta, rice, and meat. Recommended serving temperature: 16-18° C.
MALVASIA DI CASORZO D’ASTI D.O.C. (Amabile) (medium sweet)
Species of grapes: Malvasia 100%. Production area: vineyards in the commune of Casorzo d’Asti.
Organoleptic characteristics: Ruby-red colour with cherry-red reflections. Elegant bouquet, with an intense, fragrant aroma. Sweet, characteristic and slightly aromatic flavour.
Serving suggestions: at the end of the meal, with the sweet and fruit. Best serving temperature: 10-12 °C.
GUASTI CLEMENTE & FIGLI S.p.A. C.so IV Novembre, 80 - 14049 Nizza Monferrato (AT) Italia - Tel. 0141.721350 (2 linee r.a.) - fax 0141.727000 http://www.clemente.guasti.it - E-mail: [email protected] AVZIENDA ITIVINICOLA GUASTIC LEMENTE NMIIZZA ONFERRATO - AT - TALIA
GAVI D.O.C.G. Species of grapes: Cortese 100%. Production area: vineyards in the commune of Gavi Ligure and neighbouring areas in the province of Alessandria.
Organoleptic characteristics: Straw-yellow colour with greenish traces. Fresh, fruity, refined and highly elegant bouquet. Dry and light taste, pleasingly fresh and harmonious. A reasonably long-lasting white wine.
Goes well with: any kind ok fish, hot and cold hors- d’hoeuvres, it is also excellent as an aperitif. Recommended serving temperature: 8-10 °C.
GAVI DI GAVI D.OC.G.
Species of grapes: Cortese 100%. Production area: vineyards situated exclusively in the commune of Gavi.
Organoleptic characteristics: Straw-yellow colour with greenish traces. Fresh, fruity, refined and highly elegant bouquet. Dry and light taste, pleasingly fresh and harmonious. A reasonably long-lasting white wine.
Goes well with: any kind ok fish, hot and cold hors- d’hoeuvres, it is also excellent as an aperitif. Recommended serving temperature: 8-10 °C.
ROERO ARNEIS D.O.C.G. Grape variety: 100% Arneis Production area: vineyards in the areas of Canale, Cornegliano, Santo Stefano Roero, Vezza d’Alba and other towns on the boundaries of the Cuneo province. Organoleptic characteristics: Straw yellow in colour with a greenish tinge. Intense, fragrant bouquet with the scent of apple and pear. Full-flavoured and elegant, pleasantly bitterish.Good ageing potential for a white wine. Accompaniments: hors d’oeuvres, fresh water fish dishes, sea food and white meats; an excellent aperitif. Recommended serving temperature: 10-12°C.
CORTESE ALTO MONFERRATO D.O.C. (tradizionale e vivace) Species of grapes: Cortese 100%. Production area: vineyards in the commune of Nizza Monferrato and Mombaruzzo. Organoleptic characteristics: Straw-yellow colour with greenish reflections. Fruity, refined and delicate bouquet. Well-balanced, pleasingly acidulous taste, medium-bodied. Goes well with: any dish, throughout the meal, but it is excellent with fish and as an aperitif. Recommended serving temperature: 8-10 °C. SPUMANTE BRUT “RISERVA CLEMENTE GUASTI” METODO CLASSICO Species of grapes: White Pinot 100% Organoleptic characteristics: Obtained by means of the classical method of sparkling, it present a delicate mousse and a fine, long-lasting perlage. Straw-yellow colour. Rich and intense bouquet, which gives rise to a large number of sensations. Imposing taste, good body and highly typical, it is justly harmonious. Goes well with: every dish, right though the meal; ewcellent as an aperitif. Recommended serving temperature: 8-10 °C.
"CLEMS " PINOT BRUT SPUMANTE Species of grapes: White Pinot 100%.
Organoleptic characteristics: Greenish yellow colour, delicate froth and lasting perlage. Elegant and delicately fruity bouquet. Dry, well balanced and highly aromatic taste.
Serving suggestions: excellent as an aperitif, it goes marvellously with every dish.
Best serving temperature: 8-10 °C.
ASTI SPUMANTE D.O.C.G. Species of grapes: Moscato 100% Production area: vineyards in the communes of Nizza Monferrato and Cossano Belbo.
Organoleptic characteristics: Straw-yellow colour with greenish reflections. Highly intense bouquet with a characteristic musky hint. Delicate taste, aromatic and sweet, typical of moscato (muscat). Not to be aged. Goes well with: fruit, patries and sweets. Recommended serving temperature: 8-10 °C.
BRACHETTO D’ACQUI D.O.C.G. SPUMANTE Species of grapes: Brachetto 100%. Production area: vineyards in the commune of Acqui Terme and some neighbouring towns.
Organoleptic characteristics: Lively, medium-intense, ruby-red colour. Wide-ranging nose and with an aromatic touch that distinguishes it, very delicate. Sweet tasting, aromatic, pleasingly well-balanced with a lasting mousse.
Goes well with: sweets and fruit at the end of the meal. Recommended serving temperature: 10-12 °C.
GUASTI CLEMENTE & FIGLI S.p.A. C.so IV Novembre, 80 - 14049 Nizza Monferrato (AT) Italia - Tel. 0141.721350 (2 linee r.a.) - fax 0141/727000 http://www.clemente.guasti.it - E-mail: [email protected]