The 2018 vintage opened with a long winter extended until March, with plenty of rainfall, restoring the soil’s water supply. Flowering and subsequent berry set took place regularly and in optimal climatic conditions. Green harvesting became necessary for nearly all varietals in order to curb production. Development was gradual during the summer; a long period of constant fine weather helped the grapes to ripen without the harvest needing to be brought forward. It has been a vintage that demanded the attention of winegrowers in their management of the vineyard in order to achieve the best results possible.
Vintage: Millesimato 2018
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.