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OUDEIS Rosé

Vintage Millesimato 2018

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.

Wine details

Vintage: Millesimato 2018

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 vibrant 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.

Download wine's data sheet

TECHNICAL SHEET 2018TECHNICAL SHEET 2017TECHNICAL SHEET 2016

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