eng
Change language to Italiano
OUDEIS Rosé

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: 100% Pinot Noir

On lees: 36 months (1rst disgorgement)

Disgorgement: 4 disgorgements per vintage

Growing Area: Trezzo Tinella, Loazzolo, Vesime, Bubbio

Alcohol: 12,50 % by volume

Food: Excellent as an aperitif, with fish and shell-fish dishes. Perfect with ham.

Characters

Light Bodied

No oak Oak

Sugar 7 g/L Brut

Winemaker's Notes

Colour: Brilliant rosé with onion skin hues. Delightful sparkling with fine and persistent “perlage”.

Nose: Wide, elegant with hints of strawberry, currant, wildflowers, cotton candy and bread crust.

Palate: Fruity, multifaceted, dry, complex and elegant, perfect in balance and affinity nose-palate. A long and character of this wine.

Serving: 6 - 8 °C.

Cellaring: 4 - 6 years.

Vineyard Information

Exposure: E, SE, W, NW

Vines age: 15-25 years

Soil: clay-limestone

Altitude: 300-550 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 chilled with carbonic snow. After destemming and crushing, the must is leaved for 2-4 hours in an inert nitrogen environment. Then happen the bleeding and soft pressing. 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 (7 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 and Enrico Serafino recalls it in this name.

This wine is the result of Alta Langa’s terroir complexity and long-lasting fermentation, meanwhile, the short maceration gives an interesting rosé colour inviting to look at. It is very appealing and enjoyable at the first sight with a multifaceted and complex fruity taste.

Download wine's data sheet