Alta Langa Metodo classicoD.O.C.G.
Grape Varieties: 80% Pinot noir – 20% Chardonnay
Growing Area: Canelli
Soil Type: Marly & Calcareous
Elevation: 300 m asl
Training Method: Guyot (8-10 buds/vine)
Vine Density: 4800 vines/ha
Yield: 10 tons/ha as a result of thinning-out after veraison
HARVEST: Late August to early September, manual; only the healthiest bunches are harvested and collected in 20-kg crates.
VINIFICATION: The grapes are soft-pressed on the day they are harvested. The must is separated from the skins, then cold-fined; soon after fining, the alcoholic fermentation is started using selected yeasts. The fermentation process takes place in temperature-controlled tanks (16-17°C) until all sugar has been consumed and the base wine is ready for storage at approx. 5°C until the following spring.
PRISE DE MOUSSE: Yeasts and sugar are added to the base wine, which is then bottled and capped with a crown cap. The bottles are stacked horizontally for over 24 months – during that time the wine undergoes a slow, regular second fermentation, while retaining the carbon dioxide developed during that process inside the bottle, and creating a fine, long-lingering effervescence to be released by the future spumante.
DEGORGEMENT: 30-36 months after harvest, the bottles are removed from the stacks and placed vertically in an upside-down position, so that the fermentation deposit can settle on the cap. As the cap is removed, the pressure formed during second fermentation forces out the residues. The bottle is then corked using a mushroom cork: our “Alta Langa” is ready to be marketed.