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: 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 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.
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.