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Vintage Millesimato 2015

2015 delivered a favourable climate during the entire season, from blossoming to harvest. The summer was warm and dry with few raining days offering us very healthy grapes. Alta Langa harvest happens a little bit earlier than the regular time (about 7 days) and the grapes were perfectly well balanced in structure, sugar and acidity. According to that, the wines are elegant and straight, really expressing the terroir.

Wine details

Vintage: Millesimato 2015

Winemaker: Paolo Giacosa

Grapes: 85% Pinot Noir, 15% Chardonnay

On lees: 36 months (1rst disgorgement)

Disgorgement: 4 disgorgements per vintage

Growing Area: Mango, Trezzo Tinella, Loazzolo, San Giorgio S., Vesime, Bubbio

Alcohol: 12,50 % by volume

Food: Excellent as an aperitif, recommended with fish and shell- fish dishes and also all through the meal.


Light Bodied

No oak Oak

Sugar 6 g/L Brut

Winemaker's Notes

Colour: Straw-yellow with golden hues. Delightful sparkling with fine and persistent “perlage”.

Nose: Complex, attractive, delicate, yellow flowers, white-fleshed fruit, bread crust and mineral hints.

Palate: Multifaceted, straight, dry, fresh of citrus, both elegant and intense with rich texture and a long mineral aftertaste. Special affinity nose-palate.

Serving: 4 - 6 °C.

Cellaring: 4 - 6 years.

Vineyard Information

Exposure: E, SE, W, NW

Vines age: 15-25 years

Soil: clay-limestone

Altitude: 00-550 m/ asl

Harvests: 100% hand-harvested

Training system: Guyot

Farming practices: Sustainable Viticulture

Winemaking Information

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 55%. 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 36 months. The liqueur d’expédition added after disgorgement is made following our secret recipe including reserve wines and sugar (6 g/L). We proudly avoid any spirits in our dosage.

The difference is...

OUDEIS derives from the Greek “Odysseus” and means no one. In fact, no one is at the origin of the wine complexity; only the terroir has this ability. Enrico Serafino recalls it in this name.

This wine is the result of Alta Langa’s terroir complexity and long-lasting fermentation, meanwhile, remaining easily approachable and very enjoyable.

That is why OUDEIS BRUT is both an exciting and appealing Metodo Classico.

Download wine's data sheet