From a long tradition of the chardonnay grape cultivation and winemaking started in 1988, the Forno Family wanted to create an high quality traditional method sparkling wine unique of the Langhe territory. So, after 30 years, the first vintage of their Alta Langa Docg Extra Brut is born, together with a smaller 60 months “riserva”.
Then, again from a single grape, the pinot noir, a new project is coming up: the Alta Langa Docg Rosè.
The fermentation and the refining take place in the underground cellar in Santo Stefano Belbo (CN).
DOSAGE: Extra brut
COMPOSITION OF THE CUVÉE: Chardonnay 100%
Santo Stefano Belbo (CN)
Sand – Limestone – Sandstone marls
PRODUCTION TECHNIQUE: Bunches are harvested manually in 10 Kg fruit crates when sugar and acidity levels are optimal. The pressing is soft and takes place in an inert environment to avoid the oxidation of the juice and preserve the primary scents of the grapes.
The first alcoholic fermentation takes place at controlled temperature and afterwards the wine refines on the lees during the winter. In spring, following the addition of sugar and selected yeasts, bottling is carried out and the wine begins a second alcoholic fermentation in the bottle, according to the traditional sparkling method. At the end of the second fermentation, the bottles are transferred into the so called “crutin”, an underground cellar dug into the tuff and limestone soil typical of our area. Here the wine rests at a natural and constant temperature between 16°C
and 18°C. After the period of maturation the bottles are placed on pupitres. Thanks to the technique of remuage the yeasts are conveyed to the top of the bottle and then expelled during disgorgement, followed by the corking process.
TASTING NOTES:
Straw-yellow color with golden nuances. Bubbles are fine and persistent. On the nose notes of bread crust and yeast stands out, as well as pleasing floral and herbaceous hints.
On palate it’s crisp and enveloping, the excellent balance between sugar and acidity invites the next sip.
FIRST VINTAGE PRODUCED: 2018
