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Vintage Millesimato 2018

The 2018 vintage opened with a long winter extended until March, with plenty of rainfall, restoring the soil’s water supply. Flowering and subsequent berry set took place regularly and in optimal climatic conditions. Green harvesting became necessary for nearly all varietals in order to curb production. Development was gradual during the summer; a long period of constant fine weather helped the grapes to ripen without the harvest needing to be brought forward. It has been a vintage that demanded the attention of wine growers in their management of the vineyard in order to achieve the best results possible.

Kerin O'Keefe96 /100

Wine details

Vintage: Millesimato 2018

Winemaker: Paolo Giacosa

Grapes: 100% Pinot Noir

On lees: 60 Months (1st disgorgement)

Disgorgement: 4 disgorgements per vintage

Growing Area: Mango, Loazzolo, Bubbio

Alcohol: 12,50% by volume

Food: Excellent as an aperitif, suggested with shellfish and beautiful People.


Light Bodied

Steel Oak

Sugar 0 g/L Pas Dosé

Winemaker's Notes

Colour: Light straw yellow. Delightful sparkling with fine and persistent “perlage”.

Nose: Wide, complex, deep with hints of linden blossom, honey, ripe white fruit, citrus and bread crust.

Palate: Complex, multifaceted, full-bodied, elegant and intense with vibrant texture and a very long mineral aftertaste. Special affinity nose-palate.

Serving: 4-6 °C

Cellaring: 10-15 years

Vineyard Information

Exposure: E, SE, W, NW

Vines age: 20 - 25 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 60 months and late disgorgement. We proudly avoid any liqueur d’expédition realising ZERO as Pas Dosé.

The difference is...

ZERO PAS DOSÉ is the sparkling wine that best represents Enrico Serafino Alta Langa. The complexity of terroir is fully expressed thanks to the meticulous execution of each step from the vine to the wine.
The firm decision to avoid any liqueur d’expédition as well as late disgorgement allow ZERO PAS DOSÉ to affirms its greatly appreciated singularity.

Download wine's data sheet


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