Cocchi Giulio
Alta Langa Rosa Brut 2020
| Denomination | DOCG Alta Langa Rosato |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Pinot Nero |
| Aging | The prise de mousse is completed with a long maturation in cool, dark conditions for 36 months; ageing on the lees for 36 months, with manual remuage on pupitres and disgorgement à la glace, usually twice a year in spring and autumn. |
- Name and grape variety: Alta Langa DOCG Brut Millesimato, 100% Pinot Noir
- Traditional method: bottle fermentation, manual riddling, traditional disgorgement
- Ageing on the lees: 36 months in a cool, dark environment for depth and fine perlage
- Tasting profile: dry, fresh and savoury; intense fruit with evolving spicy notes
- At the table and serving: suitable throughout the meal; shellfish, white meats, cheeses; 6–8 °C
Description
What kind of wine is it
Rösa di Cocchi is a refined sparkling rosé wine made using the Traditional Method, with a marked gastronomic character. Produced from Pinot Noir grapes, it is a brut with a low dosage and a pleasantly dry profile. In the glass, it stands out for its fine perlage and an intensely fruity bouquet, enriched by spicy notes that gain complexity over time. On the palate, it offers volume and a savoury, harmonious structure, qualities that make it ideal for accompanying an entire meal, from fish starters to white meats.
Where does it come from
This sparkling wine originates from Piedmont, in the heart of the Alta Langa denomination. The vineyards are located in hilly areas at an altitude above 250 metres, an ideal environment to encourage the aromatic development of the grapes. Cocchi adopts a meticulous artisan approach to best interpret the essence of the region. This label also holds significant historical value, as it was the first rosé sparkling wine produced by the winery within this prestigious denomination.
How is it produced
Production begins with the manual harvesting of the grapes. The delicate rosé hue is the result of a brief maceration in the press of the Pinot Noir. After the initial fermentation in stainless steel, the wine undergoes secondary fermentation in the bottle following the strict principles of the Traditional Method. Ageing on the lees for 36 months in cool, dark conditions is essential to impart the typical structural depth. The process concludes with manual riddling on pupitres and the classic disgorgement on ice.
History and Curiosities
RÖSA Alta Langa Brut Millesimato 2020 showcases the artisanal mastery of Cocchi, a historic Piedmontese winery founded in 1891. The company's first Alta Langa rosé, it is created through a delicate maceration of Pinot Noir. Its unique character develops by following the slow rhythms of the Traditional Method, enhanced by manual rotation of the bottles and 36 months of ageing on the lees, kept cool and protected from light. The traditional disgorgement on ice completes the process, offering a wine of rare elegance and a pronounced gastronomic vocation.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 1891
- Oenologist: Giulio Bava
- Bottles produced: 350.000
Giulio Cocchi completaCocchi’s original products and recipes was well-known during Belle Epoque and on the versatile scene of the Futurist period. Cocchi’s products and name were soon spreading worldwide, as shown by exportation documents to New York, London, Sydney, Colonial Africa and Venezuela, where the "Casa Cocchi de Venezuela" was founded and run for a long while in Caracas.
Since 1978, Giulio Cocchi is owned and operated by the Bava Family, themselves highly renowned wine producers in Monferrato and Langhe. Today the winery still maintains its artisan character and follows the original recipes, formulated by Giulio Cocchi in 1891, to craft the distinctive wines that have made the Cocchi a cult name. Among the results of last 30 years, the defense of Barolo Chinato from forgetfulness and the relaunch of Vermouth di Torino category. Storico Vermouth di Torino since 2011 has been the driving force for the rebirth of the top-of-the-range Vermouth di Torino on the international scene. Not to be forgotten the attention for the sparkling wines, with the committment for the valorization of Alta Langa DOCG.
With more than a century of uninterrupted activity behind it, Giulio Cocchi is registered in the National Register of Historic Enterprises. Read more
| Name | Cocchi Alta Langa Rosa Brut 2020 |
|---|---|
| Type | Rosé classic method sparkling wine brut |
| Denomination | Alta Langa DOCG |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | Italy |
| Region | Piedmont |
| Vendor | Cocchi Giulio |
| Story | History and Curiosities RÖSA Alta Langa Brut Millesimato 2020 showcases the artisanal mastery of Cocchi, a historic Piedmontese winery founded in 1891. The company's first Alta Langa rosé, it is created through a delicate maceration of Pinot Noir. Its unique character develops by following the slow rhythms of the Traditional Method, enhanced by manual rotation of the bottles and 36 months of ageing on the lees, kept cool and protected from light. The traditional disgorgement on ice completes the process, offering a wine of rare elegance and a pronounced gastronomic vocation. |
| Origin | Piedmont, Italy (Alta Langa area) |
| Fermentation | 36 months |
| Production technique | Metodo classico (rifermentazione in bottiglia), remuage a mano su pupitres e sboccatura a ghiaccio; prima fermentazione in tini di acciaio e affinamento sui lieviti per 36 mesi |
| Wine making | The colour comes from Pinot Noir that is lightly macerated in the press; the first fermentation takes place in stainless steel vats and the wine rests until spring, when it is bottled for secondary fermentation in the bottle (traditional method), with ageing on the lees for 36 months; riddling is done by hand on pupitres and disgorgement is carried out on ice. |
| Aging | The prise de mousse is completed with a long maturation in cool, dark conditions for 36 months; ageing on the lees for 36 months, with manual remuage on pupitres and disgorgement à la glace, usually twice a year in spring and autumn. |
| Allergens | Contains sulphites |