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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.

Vini Buoni d'Italia4 Stars

Wine details

Vintage: Millesimato 2019

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.


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.

Download wine's data sheet


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