Alta Langa Brut 2017 DOCG - Valter Bera

TECHNICAL DESCRIPTION Soil composition: mainly clayey soil. Type of training: Gouyot. Vine density: about 4800 vines per hectare. Harvest: end of August / beginning of September. The grapes are harvested in crates and pressed directly with soft pressing. Vinification: The must is partially fermented in steel. In the following spring the base wine is prepared for the refermentation in the bottle with the addition of selected yeasts and sugar for the second fermentation. It is bottled and the bottles they are then placed in a cool place where the refermentation will take place and the prize de mousse; subsequently they are left to rest on the lees for at least 4 years, after which they are transferred to the pupitres where they will be shot according to traditional process for about 30/40 days in order to obtain clarification of the sparkling wine and the separation of the natural sediment on the bottle cap. It will then be disgorged (“degorgement”) and re-corked. ORGANOLEPTIC CARD Denomination: Alta Lagna DOCG from the 2008 vintage Grapes: Chardonnay and Pinot noir Colour: light yellow. Perlage: fine and persistent. Perfume: bread crust and yeast add to the perfumes primaries of chardonnay attenuated by ageing and from refermentation. Taste: fine, delicate, intense; you can feel the body of the pinot together to the greater delicacy and acidity of the chardonnay. Food pairings: ideal for aperitifs, and throughout the meal. ANALYTICAL SHEET Alcohol content: 12.5% vol