Vintage Millesimato 2020
The vintage began with a mild winter followed by the months of March and April marked by fine weather and little rainfall. The rainy days of May and June caused a slowdown in plant growth. The situation was later normalized. The haverst started on August 17 with Alta Langa. Barbera and Nebbiolo ripening has slowed down but it has been taken up in the second half of September. Especially Nebbiolo grapes were harvested in optimal conditions. The 2020 vintage can be said to be extremely good with intense and elegant aromas and with well-balanced wines.
Wine details
Vintage: Millesimato 2020
Winemaker: Paolo Giacosa
Grapes: 95% Pinot Nero - 5% Chardonnay
On lees: 36 months
Disgorgement: 2 disgorgements per vintage
Growing Area: selection of parcels from different villages
Alcohol: 12,50 %
Food: Excellent as an aperitif. Very pleasant all through the meal.
Characters
Light Bodied
Steel Oak
Sugar 4,5 gr/L Extra Brut
Winemaker's Notes
Colour: Light straw yellow with golden hues. Delightful sparkling with fine and persistent "perlage".
Nose: Complex, attractive, pleasantly crisp, with floral hints, white fruit, bread crust and mineral scents.
Palate: Complex, vertical with fruity scents, vibrant and elegant, full bodied and a long mineral aftertaste. Scratchy touch typical of the Alta Langa hills enhanced by the parcel assemblage.
Serving: 4 - 6 °C
Cellaring: 6 - 7 years
Vineyard Information
Exposure: W, NW
Vines age: 15-25 year
Soil: clay-limestone
Altitude: 400-450 m/ asl
Harvests: 100% hand-harvested
Training system: Guyot
Farming practices: Sustainable Viticulture
Winemaking Information
Fermentation process: grape bunches are hand-sorted on a sorting vibrating table and 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 for 6 months on lees with bâtonnage.
Sparkling method: The foam formation is carried out accordingly to the traditional method of fermentation in the bottle, with a long time stored on lees until the wine has reached a complete ageing.
The liqueur d’expédition added after the disgorgement is prepared accordingly to our secret recipe that includes reserve wines and sugar (4,5 g/L). We proudly avoid any spirits in the final dosage.
The difference is...
Enrico Serafino applies the parcellaire vinification since the creation of the docg Alta Langa. Parcellaire is obtained by the selection of some parcels that best represent the typical scratchy character of the appellation. The dosage intentionally reduced in sugar, with the absence of spirits in the liqueur, eliminates any interfering between the wine and its original territoir
