AVZIENDA ITIVINICOLA GUASTIC LEMENTE NMIIZZA ONFERRATO- AT - TALIA ClementeGuastifoundedthecompanyin1946,continuinghisfamily’shistoricwine- makingtraditions.Hewasarealinnovatorintermsofproductionqualityandasfarback asthe1950’swasalreadybeginningtoselectgrapesfromthe20bestgrowersintheNizza Monferratoarea,thusinitiatingtheconceptoftheestate-based"cru"forBarbera,a decidedlyavant-gardeideafortheareabackthen. Atpresentthecompanyhasfourlargeestatesofitsown,withatotalareaof40hectares, ofwhich29inthemostfavourablepositionsaregivenovertovineyards.Inthecentreof thetownwhichistherecognisedhomeofthehighestqualityBarberas,thespacious cellarscontainlargeoakbarrelsfortheageingofupto1200hectolitresofwine. AfterthedeathofClementeGuasti,hissons Andreaand Alessandro,whoworked alongsidehimformanyyears,havefollowedhiswinningphilosophy,never compromisingonquality,andtheycontinuetoachieveimportantaccoladesnationallyand internationally. Thefamily’swinemakingtraditionsgowaybacktopioneerSecondoGuasti,who emigratedtoCaliforniain1881,takingcuttingsofBarbera,whichinthespaceofadecade heusedtoplanttheworld’slargestvineyard. Theresultsofhishardworkarestillvisible inthetownhefounded,andwhichbearshisname. 1935:ClementeGuastiall'etàdi18anni AlcunivignetidellaCascina"FondaSanNicolao" VedutaaereadeivignetidiMoscatodella TenutaSanta Teresa LaCascinaBoschetto VecchiovistadalpittoreniceseMassimoRicci EventiinCantina:ConcertodiCliveBunker(Jethro Tull) GUASTICLEMENTE&FIGLIS.p.A. C.soIV Novembre,80-14049NizzaMonferrato(AT)Italia- Tel.0141.721350(2lineer.a.)-fax0141.727000 http://www.clemente.guasti.it-E-mail:[email protected] AVZIENDA ITIVINICOLA GUASTIC LEMENTE NMIIZZA ONFERRATO- AT - TALIA BARBERA D’ASTISUPERIORED.O.C.BOSCHETTO VECCHIO Speciesofgrapes:Barbera100% Productionarea:ownvineyards, “CascinaBoschetto Vecchio” in NizzaMonferrato. Lefttomatureinoakcasks:1year. Organolepticcharacteristics: Ruby-redcolourwithpomegranatereflectionsthatbecomemore markedwithaging. Amplebouquet,withaplesanthintofwood. Typicalassertivetaste,dry. Ageswell. Goeswellwith:importantfirstcourses,roastmeat,wildfowl, ripecheeses. Recommendedservingtemperature:18-20°C. Since1946thebottleoftheCascinaFondaSanNicolaoandCascina Boschetto VecchiorangeofBarberad’Astihavebeenpacked,andthe finishingtoucheshavebeenadded,byhand-inthesamewayasthe veryfirstproductswere. BARBERA D’ASTISUPERIORED.O.C.FONDA SANNICOLAO Speciesofgrapes:Barbera100% Productionarea:ownvineyards, “CascinaFondaSanNicolao” in NizzaMonferrato. Lefttomatureinoakcasks:1year. Organolepticcharacteristics: Ruby-redcolourwithpomegranatereflectionsthatbecomemore markedwithaging. Amplebouquet,withaplesanthintofwood. Typicalassertivetaste,dry. Ageswell. Goeswellwith:importantfirstcourses,roastmeat,wildfowl,ripe cheeses. Recommendedservingtemperature:18-20°C. BARCARATO ® Barberad’AstiSuperiored.o.c. “Nizza” Speciesofgrapes:Barbera100%. Productionarea:ownvineyards,inthecommuneofNizzaMonferrato. Evenbeforeharvest-time,intheoldestvineyardsarechosenthose grapesthatarefullyripe,thesearethencrefullypickedandvinified separately. Therefollowsaperiodofaginginoakbarriques(smallcaskswitha capacityof225litres)whichlastsaslongasisnecessarytobestowan auraofnobilityuponawinethatwasalreadyborntogreatness. After which,beforebeingshippedoffforsale,Barcaratoremainsinthe bottleforafurthereightmonths. Organolepticcharacteristics: Verybrightruby-redcolour. Harmonious,intenseandresolutebouquet,withhintsofviolets. Ithasafullandsatisfyingtaste,justtannicenoughforthecalibrate timethewineremainsinthecasks,robustincharacterandtenor;when imbibed,itsmanypleasantaromasarereleased. Goeswellwith:theusualrangeoffoodforahight-classBarbera:red meatgameandsubstantialsecondcourses,butitalsohaswhatittakes tobesippedcontemplatively. Recommendedservingtemperature: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: