2019 started slowly due to a long-lasting winter season. A rainy April and a fresh May produced a season in line with more traditional development. The high temperatures during June and July combined with the availability of water in the soil to create the conditions for rapid plant growth. August was mild with good rainfall. The harvest started regularly. The grapes were healthy with slightly higher acidity than the average and, for the red ones, a high accumulation of anthocyanins and an excellent polyphenol profile.
Vintage: Millesimato 2019
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.
Sugar 6 g/L Brut
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
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
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.
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.