The name comes from the historic label “Reserve for England Extra Dry”, which can be considered one of the first modern dry sparkling wines, since at the time (in the 20’s) the other sparkling wines had more residual sugar (50/60 g/L). This wine was originally intended for the British market, from which it takes its name, that was the first one that developed a drier taste. Nowadays it’s proposed by the firm as Rosé and Blanc the Noir, both of them made with 100% Pinot Noir.
COMPOSITION OF THE CUVÉE: 100% Pinot Noir
PRODUCTION TECHNIQUE: Harvest by hand with selection of the grapes in the vineyard. Pressing of the singles vineyards using the must bloom only; then, fermentation in steel at controlled temperature through the use of indigenous yeast.
The tirage after about 9 months is followed by 40 months of aging in bottle on the yeasts. The process is concluded with the manual remuage, the disgorgement and the addition of the same wine as liqueur without adding sugar, in order to obtain a Pas Dosé wine.
TASTING NOTES: Very fine and persistent perlage.
The nose expresses all the character of the Pinot Noir opening with an intense mineral note that recalls the marly limestone soils typical of Alta Langa region, followed by an enveloping note of flowers, yeasts and smoking and warmer tones, as red fruits (redcurrant and blueberry) that stand out on the bouquet.
In the mouth we can find the same aromas with definite and balanced character, almost sapid, characterized by long persistence and great freshness, two qualities that allow it to ideally combine with the entire meal.
FIRST VINTAGE PRODUCED: 2013 as Alta Langa DOCG