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 21 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: 100% Chardonnay
On lees: 36 months (1rst disgorgement)
Disgorgement: 4 disgorgements per vintage
Growing Area: Sessame, Mango, Trezzo Tinella
Alcohol: 12,50 % by volume
Food: It is the aperitif sparkling wine by excellence. Also enjoyable all through the meal.
Characters
Light Bodied
Steel Oak
Sugar 3 g/L Extra Brut
Winemaker's Notes
Colour: Straw-yellow with golden hues. Delightful sparkling with fine and persistent “perlage”.
Nose: Wide, complex, attractive, delicate, linden flowers, citrus fruit, honey and mineral hints.
Palate: Multifaceted, wide, straight, dry, fresh of citrus, both elegant and intense with rich crispy texture and a long mineral aftertaste. Special affinity nose-palate.
Serving: 4 - 6 °C
Cellaring: 4 - 6 years
Vineyard Information
Exposure: W, NW
Vines age: 10 - 25 years
Soil: Clay - limestone
Altitude: 400 - 450 m a.s.l.
Harvests: 100% hand-harvested
Training system: Guyot
Farming practices: Sustainable viticulture
Winemaking Information
FERMENTATION PROCESS: Grape bunches are hand-sorted on a vibrating table and pressed in a nitrogen inert environment with yield in free-run must of 45%. 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’expedition added after disgorgement is made following our secret recipe including reserve wines and sugar (3 g/L). We proudly avoid any spirits in our dosage.
The difference is...
Enrico Serafino’s Alta Langa are Pinot Noir driven and this one is the first 100% Chardonnay. We choose the name PROPAGO, the Latin word for bud of plants, to mark the difference.
PROPAGO is an unexpected Chardonnay adding to the typical width a crispy texture that comes from an unusual vineyard altitude.
