Vintage Millesimato Riserva 2012 Giove (Jupiter)
2012 season started with milder temperatures in comparison with the average temperatures of November and December that saw a huge drop towards end of January and for the entire month of February. Springtime was fresh and rainy with heavy rain and hot temperatures that lasted all June long. The summer was hot and with little rainfall. The harvest was low in quantity but the grapes were excellent with great organoleptic characteristics that will bring to wines with extraordinary balance.
Wine details
Vintage: Millesimato Riserva 2012 Giove (Jupiter)
Winemaker: Paolo Giacosa
Grapes: 85% Pinot Noir, 15% Chardonnay
On lees: 140 months
Disgorgement: 1 disgorgement per vintage
Growing Area: Mango, Loazzolo, Bubbio
Alcohol: 12,50% by volume
Food: Excellent as an aperitif, foie gras, caviar, shellfish and complex dishes.
Characters
Light Bodied
Steel Oak
Sugar 0 g/L Pas Dosé
Winemaker's Notes
Colour: Straw-yellow with golden hues with fine and persistent “perlage” amazingly integrated in the wine structure.
Nose: Wide, complex, deep with hints of candied fruits, honey, toasted hazelnuts, vanilla and bread crust.
Palate: Complex, buttery and creamy, full-bodied, elegant and intense with vibrant texture and pleasant acidity followed by a very long mineral and emotional finish. Special affinity nose-palate.
Serving: 4° C
Cellaring: 10 - 15 years
Vineyard Information
Exposure: E, SE, W, NW
Vines age: 25 - 28 years
Soil: Clay - limestone
Altitude: 450-550 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 softly 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 140 months and late disgorgement. We proudly avoid any liqueur d’expédition realising ZERO 140 as PAS DOSÉ.
The difference is...
ZERO 140 PAS DOSÉ Enrico Serafino is the best representation of the Alta Langa Metodo Classico longevity.
An extraordinary almost 12 years long ageing on lees that gives a unique elegance and complexity. The firm decision to avoid any liqueur d’expédition as well as late disgorgement allow to maintain the original character of the terroir without compromises.
