Vintage Millesimato 2020
The year was marked by a colder winter than the previous one with two snow events and heavy rains which made up for the water deficit of the previous year. The spring was quite rainy, a factor that required great attention to avoid the establishment of plant diseases. The month of July had some very strong storms with uneven consequences. The beginning of August was characterized by intense heat without having repercussions on the water stress of the plants. The harvest began on August 16th, with the grapes used for the Alta Langa, to continue with the white grape varieties harvested in September and the red grape varieties harvested in late October.
Wine details
Vintage: Millesimato 2020
Winemaker: Paolo Giacosa
Grapes: 85% Pinot Noir, 15% Chardonnay
On lees: 36 months (1rst disgorgement)
Disgorgement: 4 disgorgements per vintage
Growing Area: Mango, Trezzo Tinella, Loazzolo, San Giorgio S., Vesime, Bubbio
Alcohol: 12,50 % by volume
Food: Excellent as an aperitif, recommended with fish and shell- fish dishes and also all through the meal.
Characters
Light Bodied
Steel Oak
Sugar 6 g/L Brut
Winemaker's Notes
Colour: Straw-yellow with golden hues. Delightful sparkling with fine and persistent “perlage”.
Nose: Complex, attractive, delicate, yellow flowers, white-fleshed fruit, bread crust and mineral hints.
Palate: Multifaceted, straight, dry, fresh of citrus, both elegant and intense with rich texture and a long mineral aftertaste. Special affinity nose-palate.
Serving: 4 - 6 °C
Cellaring: 4 - 6 years
Vineyard Information
Exposure: E, SE, W, NW
Vines age: 15 - 25 years
Soil: Clay - limestone
Altitude: 300-550 m a.s.l.
Harvests: 100% hand-harvested
Training system: Guyot
Farming practices: Sustainable viticulture
Winemaking Information
FERMENTATION PROCESS: Grape bunches are hand-sorted on a vibrating table and softly pressed in a nitrogen inert environment with yield in free-run must of 55%. This process is “100% screw conveyor free” to handle grapes as gently as possible.
The must is fermented in stainless steel vats at controlled temperature and kept 6 months on lees with bâtonnage.
SPARKLING METHOD: The foam formation is carried out according to the traditional method of fermentation in the bottle, with aging on lees for at least 36 months. The liqueur d’expédition added after disgorgement is made following our secret recipe including reserve wines and sugar (6 g/L). We proudly avoid any spirits in our dosage.
The difference is...
OUDEIS derives from the Greek “Odysseus” and means no one. In fact, no one is at the origin of the wine complexity; only the terroir has this ability. Enrico Serafino recalls it in this name.
This wine is the result of Alta Langa’s terroir complexity and long-lasting fermentation, meanwhile, remaining easily approachable and very enjoyable.
OUDEIS BRUT: Alta Langa as pure emotion.
