Sparkling wines – traditional method

Alta Langa D.O.C.G. “Cuvée Alessandro”

  • Grape
    Chardonnay
  • Vineyard
    “Cricchetto” of Cascina Faia, in the neighbourhoods of Santa Libera di Canelli
  • Training
    Guyot
  • Harvest
    Early manual harvest during the last decade of August, in 20 kg cases
  • RESA /HA
    About 10 tons
  • Alcohol
    13%
  • Vinification

    After harvest and pneumatic pressing, vinification starts with natural clarification, as to separate the unwanted solid component from the must without any chemical additive. The must than ferments at controlled temperature (about 17/18° C) and is subsequently filtered as to prevent malolactic fermentation and maintain its typical freshness. Second fermentation takes place inside the bottle, producing the perlage due to the carbon dioxide bubbles developed. Remuage is then performed to make the wine clear: after at least 36 months of resting on pupitres the bottles are manually shaken to remove the deposits. This swift and accurate movement facilitates the descent of the fermentation deposits in the bidule. After degorgement à la volée, which eliminates the sediments from the wine, the bottles are finally corked with the traditional closure.

  • Serving Temperature and food matching

    10-12° C.

    Excellent as an aperitif, this cuvèe can be served through the entire meal and is an excellent match to fish dishes.

  • Vitigno
    Chardonnay
  • Vigneto
    “Cricchetto” of Cascina Faia, in the neighbourhoods of Santa Libera di Canelli
  • Forma di allevamento
    Guyot
  • Vendemmia
    Early manual harvest during the last decade of August, in 20 kg cases
  • RESA /HA
    About 10 tons
  • Gradazione Alcolica
    13%
  • Vinificazione

    After harvest and pneumatic pressing, vinification starts with natural clarification, as to separate the unwanted solid component from the must without any chemical additive. The must than ferments at controlled temperature (about 17/18° C) and is subsequently filtered as to prevent malolactic fermentation and maintain its typical freshness. Second fermentation takes place inside the bottle, producing the perlage due to the carbon dioxide bubbles developed. Remuage is then performed to make the wine clear: after at least 36 months of resting on pupitres the bottles are manually shaken to remove the deposits. This swift and accurate movement facilitates the descent of the fermentation deposits in the bidule. After degorgement à la volée, which eliminates the sediments from the wine, the bottles are finally corked with the traditional closure.

  • Temperatura di servizio

    10-12° C.

    Excellent as an aperitif, this cuvèe can be served through the entire meal and is an excellent match to fish dishes.

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FEASR Fondo Europeo Agricolo per lo Sviluppo Rurale: L’Europa investe nelle zone rurali

  • La nostra azienda aderisce alla Misura 10.1.1 del PSR 2014-2020 della Regione Piemonte che finanzia la realizzazione delle tecniche di agricoltura integrata. La Misura 10.1.1 prevede il rispetto delle norme tecniche che regolamentano i trattamenti fitosanitari e le concimazioni dei nostri vigneti e terreni in conduzione. Programma di sviluppo rurale 2014-2020 Misura 10 - Pagamenti Agro-climatico Ambientali Sottomisura - 10.1.1 Produzione integrata Adesione alle tecniche di Produzione integrata


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