Alta Langa Classic Method
Alta Langa DOCG
Pinot nero, Chardonnay
Santo Stefano Belbo, Castino, Borgomale e Lequio Berria
White clay alternated with calcareous marl
Exposure and altitude
Vineyards facing South and South-West - 400/600m asl
Guyot 4.500 plants/ha
End of August, beginning of September
0,75 - 1,5 - 3 L
The grapes are picked into boxes holding around 20 kilos each, and delivered to the winery. Here they immediately undergo gentle, delicate pressing, followed by static in heat-conditioned tanks. The clear must is t hen divided into two parts, the fisrt of wich ferments in stainless steel tanks at a low temperature (18-20 °C), while the other goes into barriques to ferment in underground cellars at a maximum temperature of 20 °C. When the wine in woo has finished its fermentation, it is left on the lees until spring. Then the two lots are blended. A second fermentation takes place in the bottle in May, following which the wine matures on its yeasts in the cool, dark surroundings of the cellar, in keeping with the strictest rules governing the production of Classic Method Sparkling Wine.
Excellent as an aperitif, with its unquestionable personality it is above-all a great way of accompanying all courses with class.