Alta Langa DOCG Brut
GRAPEVINES:
100% Pinot nero
ALCOHOL PROOF:
13,0 % vol.
SERVING TEMPERATURE:
6°C
VINEYARDS
SOIL:
Siliceous-chalky
ORIENTATION:
South-West and West
ALTITUDE:
300 meters a.s.l.
VINE TRAINING:
Traditional Guyot
IMPLANTATION DENSITY:
4˙500 plants for hectare
HARVEST TIME:
From the mid to the end of august. It’s critical to identify, according
to appropriate ripening indices, the proper day to start harvesting grapes in order
to get a balanced product, with the appropriate rate of acidity, strength and body.
HARVEST:
Manual, in pierced crates, with grapes selected in the vineyard and
immediately put into the pneumatic press.
SPARKLING WINEMAKING PROCESSES:
The grapes collected in the crates are, after
few hours, gently pressed according to careful manual programs in order to get
a fresh juice that, within some hours, settles and becomes clear, separating from
solid parts. The savvy usage of biotechnologies and cold allows a slow alcoholic
fermentation with a controlled temperature of 13°C in stainless steel tanks and,
for a minimal part, in wood. In spring, the resulting wine is put into the bottles
where the prise de mousse takes place. Then bottles are staked in appropriate
underground galleries where temperature is constantly around 12°C. After years of
aging in these underground galleries, our ALTA LANGAwine is ready for remuage
and degorgement operations.
PRODUCED BOTTLES:
Approximately 15˙000 of 0,75 Lt. and 400 magnums of 1,5 Lt.
CHARACTERISTICS:
The color reveals an exceptional perlage of light gold. The
nose offers intense and complex scents of bread crust, accompanied by strong
accents of dried fruits, honey, almonds, and linden flowers. The taste presents
itself as a soft but perfectly harmonious wine, with a proper balance of acidity. It is
enjoyably salty, full-bodied, and well-structured.
FOOD PAIRINGS:
Perfect to be enjoyed in every moment of the day, it is a premium
aperitif wine. It pairs perfectly with any dish of fish (in particular with salmon and
seabass), and it is also exceptional when paired with black squid ink risotto or with
a tasty cheese fondue covered of Alba white truffle.
