Vintage Millesimato 2021
The vintage began with a mild and a long winter with little rainfall. Budding started in early April, followed by some night frosts. The month ended with temperatures below the average and well distributed rainfall. May was characterized by cool temperatures and frequent rains. June and July were hot and with little rainfall. The development of the vineyard was delayed compared to 2020. In August there were no heat waves. The harvest began on 29th August with the first parcel of Alta Langa and continued at a regular pace along with all the other grapes. Yields per hectare were below the average. The grapes were healthy and with perfect ripening parameters and surprisingly balanced in acidity.
Wine details
Vintage: Millesimato 2021
Winemaker: Paolo Giacosa
Grapes: 100% Pinot Noir
On lees: 36 months (1rst disgorgement)
Disgorgement: 4 disgorgements per vintage
Growing Area: Trezzo Tinella, Loazzolo, Vesime, Bubbio
Alcohol: 12,50 % by volume
Food: Excellent as an aperitif, with fish and shell-fish dishes. Perfect with ham.
Characters
Light Bodied
Steel Oak
Sugar 7 g/L Brut
Winemaker's Notes
Colour: Brilliant rosé with onion skin hues. Delightful sparkling with fine and persistent “perlage”.
Nose: Wide, elegant with hints of strawberry, currant, wildflowers, cotton candy and bread crust.
Palate: Fruity, multifaceted, dry, complex and elegant, perfect in balance and affinity nose-palate. A long and character of this wine.
Serving: 6 - 8 °C.
Cellaring: 4 - 6 years.
Vineyard Information
Exposure: E, SE, W, NW
Vines age: 15 - 25 years
Soil: Clay - limestone
Altitude: 300-550 m/asl
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 chilled with carbonic snow. After destemming and crushing, the must is leaved for 2-4 hours in an inert nitrogen environment. Then happen the bleeding and soft pressing. 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 (7 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 and Enrico Serafino recalls it in this name.
This wine is the result of Alta Langa’s terroir complexity and long-lasting fermentation, meanwhile, the short maceration gives an interesting rosé colour inviting to look at. OUDEIS ROSÉ DE SAIGNÉE is very appealing and enjoyable at the first sight.
