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Vintage Millesimato 2019

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.

Falstaff94 /100
Vini Buoni d'Italia3 Stelle

Wine details

Vintage: Millesimato 2019

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.


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

Download wine's data sheet


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