The vintage began with a winter with abundant snow and a rainy beginning of spring that guaranteed an excellent water reserve in the soil. These reserves proved valuable sources during summer that, on the contrary, was characterized by low rainfall and significant heat waves. The harvest was earlier than the norm for all Piedmontese varieties. As a vintage, 2009 ranks between 2003 and 2007 with good amount of sugar and an acidity that clearly highlights the ripening process. Definitely from an oenological point of view it was a situation with good potentials that have largely been confirmed in the development of the wines.
Vintage: Millesimato Riserva 2009 Moon
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.
Sugar 0 g/L Pas Dosé
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
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
FERMENTATION PROCESS: Grape bunches are hand-sorted 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.
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.