Vineyard and terroir

Pinot Noir and Chardonnay come from the Alta Langa denomination villages of Monforte d’Alba, Novello, Diano d’Alba and Monchiero. The hillside vineyards lie at no less than 250 metres above sea level on moderately fertile marly and calcareous-clay soils. Vines are Guyot-trained at a minimum density of 4,000 plants per hectare, with yields capped at 11 tonnes per hectare.

Grapes

Pinot Noir and Chardonnay.

Vinification

The grapes are harvested entirely by hand during the second half of August and placed in small 15–18 kg boxes. Whole clusters undergo gentle pressing, and only the first fractions of must are retained. Fermentation proceeds for 10–15 days in stainless-steel tanks at a controlled 18°C. The base wine subsequently rests on its lees at low temperature.

Ageing

Tirage takes place in the spring following harvest, initiating secondary fermentation in bottle at low temperature. The wine remains on its lees for at least 60 months before remuage and disgorgement, followed by approximately another year of bottle ageing before release.

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. Available in a 750 ml bottle.

Tasting profile

Straw yellow with antique-gold reflections. The mousse is creamy, especially fine and evanescent. Delicate aromas of white peach and pear meet toasted nuts and fresh bread. The palate is markedly creamy, with a long, persistent and dry finish shaped by savoury and citrus sensations.

Serving and pairing

Serve at 6–8°C. It works as an aperitif and can accompany an entire meal, particularly starters, structured first courses and delicate main courses. Store bottles horizontally in a cool, dry and dark place at a constant temperature.