The 2017 vintage growing year will be remembered for its April frost damage and very hot and dry climate. This is why the conditions were perfect in terms of plant protection. In September, temperatures dropped appreciably with considerable differences between day and night temperatures. This situation helped especially the polyphenolic profile of the red wine grapes with a medium-long vegetative cycle. 2017 can certainly be remembered as one of the earliest years with healthy and complex grapes.
Vintage: Millesimato 2017
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 vibrant 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.