Berutti Paolo

Alta Langa


PRODUCTION TECHNIQUE: It’s critical to identify, according to appropriate ripening indices, the proper day to start harvesting grapes in order to get a balanced product, with the appropriate rate of acidity, strength and body. manual, in pierced crates, with grapes selected in the vineyard and immediately put into the pneumatic press. The grapes collected in the crates are, after few hours, gently pressed according to careful manual programs in order to get a fresh juice that, within some hours, settles and becomes clear, separating from solid parts. The savvy usage of biotechnologies and cold allows a slow alcoholic fermentation with a controlled temperature of 13°C in stainless steel tanks and, for a minimal part, in wood. In spring, the resulting wine is put into the bottles where the prise de mousse takes place. Then bottles are staked in appropriate underground galleries where temperature is constantly around 12°C. After years of aging in these underground galleries, our ALTA LANGA wine is ready for remuage and degorgement operations.

TASTING NOTES: Exceptional perlage of light gold color. Intense and complex scents of bread crust with strong accents of dried fruits, honey, almonds and linden flowers. —it’s a soft but perfectly harmonious wine, with a proper balance of acidity; its enjoyably salty, bodied and structured.