Each vintage is different and must be individually treated using patience and respect for nature.
The whole winemaking process is led by nature and nobody can influence it. The path from the vine to the ripeness of the wine is shaped by constant natural rules and also by unpredictable events such as rain, sun, hail and temperature.
While looking for multifaceted wines true to terroir and in our case to the Piemonte Attitude, we face only one option: the artisan approach. This is the awareness that each single vineyard, each grape variety, each vintage is different and must be individually treated using patience and respect for nature.
Any other approach will result, as in the past, in a loss of about 70% of the grape’s complexity, occurring from the harvest to the end of the fermentation.
Enrico Serafino’s artisan approach is spread all over the winemaking process.
The quality team waits for the grapes to achieve the perfect balance. Only then, the hand-harvest can start, and the grapes are put in appropriated boxes.
Fast and careful reception
The boxes are transported immediately to the cellar and all grapes are checked for temperature and chilled if necessary.
Screw conveyor free method
The winery is 100% screw conveyor free to keep the berries intact. The grapes are sorted by hand, first on a vibrant table followed by a “carbonic snow” technic to avoid undesired oxidation allowing us to minimize the use of sulphites.
After selection, the grapes can head through three different process using stainless steel or oak vats, submerged cap technic, pump-over or délestage.
The whole cluster fermentation: it provides a richness in polyphenol, adding to the tannins of the berries the green stalk ones.
The destemmed berries fermentation: it happens when the grapes are destemmed and then sorted by hand on a second vibrant table for a more precise selection before fermentation. These wines result in a richer and more complex fruit aroma.
The destemmed and softly crushed grapes fermentation: it offers traditional and elegant wines.
There are two different process of fermentation.
The first is fermenting grape juice obtained by soft pressing the whole cluster in an inert environment (nitrogen). This process provides classic and elegant wines.
In the second, the grape juice is obtained starting from destemmed and softly crushed grapes that are chilled in an inert environment (nitrogen). This step lasts for 12 to 15 hours at 8-10°C (cryomaceration) and then the must is soft pressed and fermented.
Wide aromas in wines and interesting structure result from this process.
In the Alta Langa process we ferment the grape juice obtained by soft pressing the whole cluster in an inert environment (nitrogen).
This process is a bit different for Alta Langa Rosée de Saignée fermentation, in which destemmed and softly crushed grapes are chilled, and leaved for 2 to 4 hours in an inert nitrogen environment before the bleeding and soft pressing process.
This is the last part of the process, useful to fix the whole set of micro-elements coming from the terroir to deliver a complex, multifaceted and long-life wine.
In fact, the right barrel provides the right quantity of oxygen necessary to set the wine character and avoid oxidation.
Meanwhile using oak in the aging process, we strive to ensure that the wood scent stays well-balanced in the wine structure.
This is why we have invested a lot of efforts in understanding the right mix of different oak varieties, thickness and toast level, just as capacity, contact surface proportion, cellar temperature and refining time.
After the first fermentation, the wines obtained remain in contact with their own yeasts and are subjected to periodic bâtonnage until the tirage and second fermentation.
This process takes place in the historic underground cellars in the absence of light and at controlled temperatures for the time required by the different wines in each single vintage (usually from 36 to 144 months).
The “dégorgement à la glace” ends with the dosage of Reserve wine (for Zero Pas Dosé) or the “Liqueur d’expedition”. In term to preserve the terroir-wine link, no distilled wines (such as Cognac or Brandy) are ever used in Enrico Serafino Alta Langa.