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The season started as an anticipated one of two weeks thanks to the heavy rain in March that created a good water resource for the soil. The central part of the season is characterized by an intense temperature variability. Finally, during the month of August, there was a very hot climate which reduced the number of yield per hectare.
Vintage: Millesimato Riserva 2011 Cerere
Winemaker: Paolo Giacosa
Grapes: 100% Pinot Nero
On lees: 140 mesi
Disgorgement: 1 sboccatura per millesimo
Growing Area: Loazzolo, Vesime, Bubbio
Alcohol: 12,5%
Food: Ottimo come aperitivo, con piatti di pesce e crostacei, ostriche e caviale.
Light Bodied
Steel Oak
Sugar 0 gr/L Pas Dosé
Colour: straw-yellow with golden hues with fine and persistent “perlage” amazingly integrated in the wine structure.
Nose: complex, wide. Bread crust and candied fruit alternate with lime honey and small red fruits, still perceptible after the long aging sur lies.
Palate: great freshness and acid tension are grafted onto mineral and roasted hazelnut notes. It impresses with its long persistence.
Serving: 4°
Cellaring: 10 - 15 years
Exposure: E, SE, O, NO
Vines age: 25 - 28 anni
Soil: Clay-limestone
Altitude: 450 - 550 m s.l.m.
Harvests: 100% hand-harvested
Training system: Guyot
Farming practices: Sustainable Viticulture
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: 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 Riserva Pas Dosé Rosé de Saignée is the best representation of the Alta Langa Metodo Classico longevity. The extraordinary almost-12 years long ageing on lees controls the power of the Pinot Noir vinified with the “Saignée” technique. The firm decision to avoid any liqueur d’expédition allows to maintain the original character of the terroir without compromises.
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Credits
StudioNeko – Fanny Barrault – Roberta Favrin – Ph. Giorgio Bava / Sabrina Gazzola / Tino Gerbaldo
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