Blanc de Blancs

It is a vintage Alta Langa, 100% Chardonnay with at least 30 months of aging on its lees; it is cultivated at an altitude of 600m where the land is white clay with layers of chalky sand.


PRODUCTION TECHNIQUE: Grapes are harvested during the first ten days of September and subsequently delivered to the winery, inside small perforated boxes of 20kg each. It is pressed a few hours after harvesting in a soft and delicate way by a press, and the must obtained is left to decant 12/24 hours at 8-10 degrees of temperature. After the time necessary for a good clarification, the must is decanted and brought to 16 degrees of temperature in order to allow the beginning of the alcoholic fermentation, which lasts about one month. At the end of fermentation the must is left to rest for some days, after which it is racked and put in steel tanks until the following spring, when it is prepared for the second fermentation: this takes place in bottle and allows our Blanc de Blancs to get that perlage, that creaminess, that complexity and that fragrance which distinguish it, mainly thanks to yeasts. After a period of about 30-36 months the wine is ready to be disgorged.

TASTING NOTES: The wine poured in the glass shows a straw yellow color and a persistent and thin perlage. It is possible to smell very intense aromas reminiscent of dried fruits, bread crust and honey, all wrapped by a fresh, fragrant and creamy taste.