Mosto d’uve parzialmente fermentato

Natural sparkling dessert wine

 

VINEYARD

– Geographical position: Piobesi d’Alba (CN).
– Area of vines: Ha 0.30.00
– Exposure and altitude: West-facing , 250 m above sea level.
– Soil composition: Chalky marl of Tortonian origin.
– Training system: Low guyot on hills with good slope.
– Yield per Hectare: 70 Hl/Ha

 

VINIFICATION

– Alcohol content: 5,5 %
– Residual sugar: 120 g/l
– Total acidity: 6,5 g/l
– Grape variety: Muscatel, Chardonnay.
– Vinification: Muscat grapes, being particularly aromatic, demand a special wine-making technique in order to preserve all the fragrances of the fruit. Immediately after being hand-picked, they are delicately pressed. The resulting grape juice is kept in refrigerated tanks before being processed in the autoc lave to obtain a sparkling wine by means of fermentation at a controlled temperature, using selected yeasts.
– Ageing potential: Over two years after bottling.

THE ORGANOLEPTIC PROFILE

– Colour: Medium-intensity straw yellow.
– Nose: Musky aromas in harmonious fusion with hints of apricot flower, honey and peach.
– Palate: Naturally sparkling, and pleasantly acidic, with a delicately sweet and nicely lingering aromatic finish.
– Serving temperature: 8 -10 °C / 46 – 50 °F
– Serving suggestion: This is a nice party-wine, which perfectly accompanies pastry at the end of the meal.

Langhe Chardonnay D.O.C. dla Ru

Dry white wine

VINEYARD

– Geographical position: Alba (CN).
– Area of vines: Ha 0.80.00
– Year of planting: 1989
– Exposure and altitude: West, 210 m above sea level.
– Soil composition: Chalky marl of Tortonian origin.
– Training system: Low guyot on hills with good slope.
– Yield per Hectare: 60 Hl/Ha

 

VINIFICATION

– Alcohol content: 12,5 -13%
– Total acidity: 5,5 – 5,6 g/l
– Grape variety: Chardonnay.
– Vinification: Selection of the first flower must (60% of the overall must) is followed by fermentation at a controlled temperature of 17 – 18 °C. After fermentation, the new wine is allowed to rest on the lees for three months.
– Ageing potential: 3 years.

THE ORGANOLEPTIC PROFILE

– Colour: Straw yellow.
– Nose: “Endowed with a truly superior aroma and softness: banana and flowers are clearly and intensely perceived.” Luca Maroni’s GUIDA DEI VINI ITALIANI (“Guide to Italian wines”)
– Palate: Fruity, with notes of exotic fruit, ripe apple and green peppercorn.
– Serving temperature: 8-12 °C / 46 – 54 °F
– Serving suggestion: Complements pasta and rice with fish sauces as fish, antipasti and fresh cheeses.

Claudette

Quality sparkling drywine
Méthode classique

VINEYARD

– Geographical position: Guarene d’Alba (CN).
– Exposure and altitudeNorth-West , 250 m above sea level.
Soil composition: Medium mixture.
– Training system: Low guyot on hills with good slope.
– Yield per Hectare: 60 Hl/Ha

 

VINIFICATION

– Alcohol content: 13 %
– Residual sugar: 9 g/l
– Grape variety: Arneis and other native varieties.
– Vinification: Gentle pressing of the grapes and immediate separation of the must from the skins is followed the following. March by fermentation at a controlled temperature (méthode classique). The Arneis brut slowly develops the sparkle that highlights the aroma and characteristics of the grapes from which it is made.

THE ORGANOLEPTIC PROFILE

– Colour: Straw yellow, bright and lively, with greenish highlights. The perlage is fine, abundant and long-lasting.
– Nose: Intense and very fruity with delicate nuances of crusty bread.
– Palate: Soft, savoury and extremely fresh, fruity flavour.
– Serving temperature: 6 -8 °C / 43 – 46 °F
– Serving suggestion: With fish or ideal as an aperitif and a perfect match for even the most important occasion.