

Alta Langa Classic Method
Alta Langa DOCG
Blanc de Blancs
Grapes
Chardonnay
Area
Castino
Soil type
White clay alternated with calcareous marl
Exposure and altitude
600m asl
System
Guyot 4.500 ceppi/ha
Harvest
Beginning of September
Gradation
12,5 % vol
Temperature
6-8 °C
Size
0,75 L
Technical notes
Vinification: the grapes, harvested towards the first ten days of September and transferred to the cellar in small perforated boxes of 20 kg each, are pressed a few hours after harvesting in a very soft and delicate way using a press and the must obtained is left to settle for 12/24 hours at 8/10 degrees of temperature. After the time neces-sary for a good clarification, the must is decanted and brought to about 16 degrees in temperature to facilitate the start of alcoholic fermentation which lasts about a month. At the end of fermentation, the must is left to rest for a few days after which it is racked and placed in steel containers until the following spring when it is prepared for the second fermentation, the one that takes place in the bottle where our Blanc de blans undergo-es that transformation mainly thanks to the yeast and acquire that perlage, that creaminess, that complexity and that fragrance that distinguish it.
Pairings
Excellent as an aperitif, with its unquestionable personality it is above-all a great way of accompanying all courses with class.
2017
Merano
Award Rosso