en
Change language to Italiano
Zero 140

Vintage Millesimato Riserva 2010 Pluto

The vintage is characterized by a severe and prolonged winter. Heavy snowfall ensured important water reserves in the soil. Early summer was characterized by heavy rainfall and a few hail events. The mild temperatures of early August were followed by an increase throughout September. This was a singular vintage from a climatic point of view. White grapes yielded very fresh wines with pronounced acidity, and red grapes took advantage of the warm end of the season.

Bibenda5 Grappoli
Doctor Wine96 /100
Wine Advocate94 /100
Wine Enthusiast94 /100
James Suckling93 /100
Kerin O'Keefe97 /100
Decanter96 /100
Vinous Antonio Galloni94 /100
Ais - Vitae4 Viti

Wine details

Vintage: Millesimato Riserva 2010 Pluto

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.

Download wine's data sheet

TECHNICAL SHEET 2010TECHNICAL SHEET 2009TECHNICAL SHEET 2008TECHNICAL SHEET 2007

We use cookies to collect and analyze information on the performance and use of the site, to provide social media features and personalize content and advertisements. Learn more: Privacy & Cookies

Reject
Accept all Settings

You can choose which cookies to accept by selecting or de-selecting the categories that interest you and confirm your choice by clicking on the "Save Settings" button.

For more information regarding cookies and to change your choice, you can visit the page at any time Privacy & Cookies

The necessary cookies are used for the proper functioning of our website, do not collect sensitive data and cannot be deselected.

  • Technical: allow you to use our website.
  • Functional: they allow you to save your preferences, for example the products placed in an e-commerce cart, or the access made with your user profile.
  • Google Analytics

Marketing cookies allow us to show you relevant and interesting ads on search engines and social networks, or other commercial messages in line with your tastes and preferences.

  • Facebook Pixel
Accept all Save settings