Rivetti Massimo
Massimo Rivetti Alta Langa Metodo Classico Extra Brut 2020
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€27,00
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| Denomination | Alta Langa DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 50% Nebbiolo, 30% Pinot Nero, 20% Chardonnay |
| Aging | 72 months on the lees. |
Description
Produced in the classic method with re-fermentation in the bottle. It is harvested in the coolest hours of the day and with the use of dry ice to preserve the characteristics of the grapes.
Awards
-
2020
91/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
Serve at:
06 - 08 °C.
Longevity:
05 - 10 years
Producer
Rivetti Massimo
From this winery
- Start up year: 2001
- Oenologist: Massimo Rivetti
- Bottles produced: 80.000
- Hectares: 25
Massimo Rivetti Family Farm with its 25 hectares, cultivated under the organic certification, grows both traditional and international grapes. The annual production is around 100.000 bottles, mainly divided between Barbaresco and Barbera d’Alba. All the fields are grouped around three farm houses: Froi, Garassino and Palazzina. Inside the first one, situated into the village of Neive, there is the winery which is built on Serraboella hill, one of the most important for the production of Barbaresco.
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| Name | Massimo Rivetti Alta Langa Metodo Classico Extra Brut 2020 |
|---|---|
| Type | White organic classic method sparkling wine extra brut |
| Denomination | Alta Langa DOCG |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 50% Nebbiolo, 30% Pinot Nero, 20% Chardonnay |
| Country | Italy |
| Region | Piedmont |
| Vendor | Rivetti Massimo |
| Origin | Neive (Cuneo). |
| Climate | Altitude: 500 m. a.s.l. Exposure: South-West. |
| Soil composition | Calcareous |
| Yield per hectare | 10000 kg. |
| Harvest | First week of September. |
| Fermentation temperature | 12 °C / 54 °F |
| Fermentation | 20 days. |
| Wine making | In stainless steel at a controlled temperature. |
| Aging | 72 months on the lees. |
| Allergens | Contains sulphites |
