Sparkling wine Alta Langa DOCG – High Bubbles of Langhe, Piedmont.
Alta Langa DOCG, the King of Piedmontese sparkling wines, Spumante Alta Langa.
From the Alta Langa Consortium website: “Alta Langa Docg is the classic method sparkling wine of Piedmont. A denomination with limited production, with a very long history: it was the first classic method to be produced in Italy, since the middle of the 19th century, in the “Underground Cathedrals” now recognized as a Unesco World Heritage Site.
It is produced with Pinot Noir and Chardonnay grapes, alone or together in variable percentages; it is exclusively vintage, that is, it always bears the year of the harvest on the label, it can be white or rosé, brut or zero dosage and has very long aging times on the lees, as required by the strict disciplinary: at least 30 months.
The white Alta Langa has nuances ranging from straw yellow to intense gold and aromas reminiscent of white fruit and citrus fruits with hints of crusty bread. On the palate it is harmonious, characterized by a delicate sapidity.
Alta Langa rosé has a blush pink color or more marked when young, the typical aromatic intensity of Pinot Noir, with aromas ranging from grapefruit to spices, a balanced, full and long taste in which we find the characteristic sapidity of ‘Alta Langa DOCG.”
The characteristics of the Spumante Alta Langa DOCG Marenco:
GRAPE VARIETIES: Chardonnay 80% – Pinot nero 20%
VINEYARD CULTIVATION: Low Guyot system on medium slope hills.
YIELD PER HECTARE: 65 hectoliters
HARVEST PERIOD: 1/10 september.
VINIFICATION: Immediate pressing upon delivery to the cellar. Decantation of solid substances for approximately 24 hours. Fermentation at around 16° C. Racking off after fermentation.
AGING: Refermentation in the bottle for about 36 months.
ORGANOLEPTIC CHARACTERISTICS: Straw yellow color with reflections tending towards green, delicate and fine aroma. Soft, fresh and very harmonious flavour, slightly bitter aftertaste.
FOOD PAIRINGS: Classic wine for the whole meal. Aperitifs, fish and seasonal vegetables.
SERVICE TEMPERATURE: 4/5°C
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