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: 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.
Sugar 7 g/L Brut
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.
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
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.
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.