Vineyard and terroir

The grapes come from Monforte d’Alba, Novello, Diano d’Alba and Monchiero, villages admitted by the Alta Langa denomination. The hillside sites begin at 250 metres above sea level and have moderately fertile marly and calcareous-clay soils. Vines are Guyot-trained at a minimum density of 4,000 plants per hectare; maximum yield is 11 tonnes per hectare.

Grapes

Pinot Noir and Chardonnay.

Vinification

Harvest takes place entirely by hand in the second half of August, using small 15–18 kg boxes. Whole clusters are gently pressed, with only the first fractions of must retained. Fermentation lasts 10–15 days in stainless-steel tanks at a controlled 18°C. The base wine remains on its lees at low temperature until the following spring.

Ageing

Tirage occurs in the spring after harvest, followed by secondary fermentation in bottle at low temperature and at least 30 months of lees ageing. Remuage and disgorgement precede release. The product page identifies October 2022 as the disgorgement date.

Technical data

Minimum alcohol is 11.5% vol.; minimum total acidity is 5.0 g/L and minimum net dry extract is 15 g/L. Formats are 750 ml and 1.5 L.

Tasting profile

Straw yellow with antique-gold reflections and a particularly fine, creamy and evanescent mousse. Light aromas of white peach and pear are joined by toasted nuts and fresh bread. Marked creaminess defines the palate, leading to a long, persistent and dry aftertaste with savoury and citrus impressions.

Serving and pairing

Serve at 6–8°C. Pair with Piedmontese starters and first or main courses, including vegetable flan, fondue, tajarin with white truffle, grilled fish and vegetables, fritto misto, and cheeses served with preserves. It also suits finger food, sushi and sashimi at aperitifs and celebrations. Store horizontally in a cool, dry and dark place at a constant temperature.