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Zero 140

Vintage Millesimato Riserva 2006

2006 distinguished by little rainfall and a succession of extended periods with temperatures above or below the average, in which spells of rapid vegetative development alternated with relatively inactive periods. All the early and medium-early ripening grapes benefited especially in balanced acidity and very intense aromas. In cellars, wines are showing very complex bouquets, right acidity and adequate alcohol: properties which are perfectly in line with Alta Langa needs.

Wine details

Vintage: Millesimato Riserva 2006

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.


Light Bodied

No oak Oak

Sugar 0 g/L Pas Dosé

Winemaker's Notes

Colour: Straw-yellow with golden hues. Delightful sparkling 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: 12 - 15 years

Soil: clay-limestone

Altitude: 450-550 m/asl

Harvests: 100% hand-harvested

Training system: Guyot

Farming practices: Sustainable Viticulture

Winemaking Information

FERMENTATION PROCESS: Grape bunches are handsorted on a vibrant 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 12 years long ageing on lees that gives a unique elegance and complexity. The absence of additional liqueur d’expédition maintains the original character of the terroir without compromises.

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