Prepare the zabaione by mixing egg yolks and sugar in a saucepan until white and frothy. Stir- ring constantly, add the white wine. Cook the mixture in a bain-marie, over very low heat, continuing to stir without allowing to boil, until it starts to thicken. Take off the heat and set aside to cool to room temperature. Whip the cream and fold it gently into the cooled zabaione. Line a mould with cling film, pour in the mixture and place in the freezer for six hours. Turn the parfait out of the mould and end with a coulis of raspberries or strawberries.
Giacomo loved the sport of handball, or “pallone elastico”, a Piedmontese game played in the hills around Acqui, the finest area for the production of Brachetto. This is how Giacomo, like his father before him, came to inherit the nickname of the handball champion “Braida”, and how, in 1967, our family began making Brachetto d’Acqui.
Brachetto d’Acqui DOCG.
Made with 100% Brachetto.
In the Cellar
Steel tanks for the temperature-controlled fermentation and maceration of the skins for 36-48 hours. Passage in pressurised tanks for the prise de mousse. Stabilisation and micro filtration are followed by bottle-ageing.
Light ruby red colour with purple highlights, lively froth and persistent perlage. Vigorous, fragrant and aromatic perfume with evident scents of ripe red fruit and withered rose. Sweet, smooth, delicate, sparkling and suave with a lingering aromatic persistence. It pairs with strawberries, forest fruits and with dried fruit too, such as walnuts, hazelnuts, almonds, pistachios and figs. The most traditional pairing, with dessert at the end of a meal or in the middle of the afternoon, is with pastries and cakes, from Christmas panettone to jam tart. Braida Brachetto d’Acqui is perhaps the only wine in the world which is the perfect match for chocolate.