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

• Grape

  Chardonnay
• Soil

  Clayey and calcareous.
• Training

  Guyot
• Harvest

  Early manual harvest during the last decade of August, in 20 kg cases
• RESA /HA

  C.a. 110 q
• 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
• Soil
  Clayey and calcareous.
• Forma di allevamento
  Guyot
• Vendemmia
  Early manual harvest during the last decade of August, in 20 kg cases
• RESA /HA
  C.a. 110 q
• 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.