Giulio I Cuvée Alta Langa docg
GRAPE VARIETY: 100% Pinot noir
TERRITORY: the demarcated area includes vineyards in the area of Vesime, Bubbio and Cassinasco located at 350 meters above sea level.
TERROIR: mainly chalky.
HARVEST: from the middle to the end of August.
PICKING: hand-picking in crate.
VINIFICATION PROCESS: soft pressing of the whole grapes.
FERMENTATION: fermentation of the must at the temperature of 14° C for 30 days. Rest for five months on the lees with batonnage to obtain the finest perfumes derived from the lysis of yeast cells.
RE-FERMENTATION: addition of sugary syrup and immediate bottling. Slow re-fermentation in bottle in air-conditioned rooms at 14° C.
DURATION OF THE SPARKLING WINE PROCESS: at least 30 months on yeast. Bottles remuage and consequent dégorgement with addition of the dosage syrup.
ALCOHOL: 12,5% vol
ACIDITY: 6 g/l in tartaric acid
SUGAR: 8 g/l
OVERPRESSURE: 6 bar
FROTH: Soft and abundant.
PERLAGE: refined, consistent and persistent.
COLOR: delicate golden yellow with bright reflections.
SCENT: very intense, subtle, with vanilla and fruity hints perfectly matching ripe fruit and bread crust notes.
TASTE: fine, savory and elegant. The aftertaste is persistent with floral and vanilla notes.
IDEAL TEMPERATURE: 6-8°C
CAPACITY: cl 75