Cocchi Giulio
Alta Langa Bianc ’D Bianc Brut 2019
| Denomination | DOCG Alta Langa |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Chardonnay |
| Aging | Secondary fermentation takes place in the bottle and is completed by ageing for five years on its lees in a cool, dark place. |
- Grape variety and style: Dry traditional method sparkling wine made from 100% Chardonnay grapes
- Ageing on the lees: 48–60 months for greater complexity, structure and creamy smoothness
- Aromatic profile: Hints of white fruit, apricot and delicate notes of white chocolate
- Territory: Alta Langa (Piedmont), marly-limestone soils that provide savouriness
- Service and food pairings: Temperature 8–10 °C, suitable for tartare, raw fish and fresh cheeses
Description
Type of wine
Cocchi’s Bianc ‘d Bianc is a Traditional Method sparkling wine that rigorously expresses the character of Chardonnay. This Alta Langa Brut from Piedmont boasts a brilliant straw-yellow colour, a fine and persistent perlage, and a bouquet of white fruit with delicate hints of apricot. On the palate, it reveals itself to be full and savoury, supported by a creamy texture and elegant nuances of white chocolate. Thanks to its persistent finish and low dosage, it pairs perfectly with seafood starters and fresh cheeses.
Where it comes from
This wine originates in Piedmont, on the hills of the right bank of the Tanaro, in the heart of the Alta Langa. The vineyards are located at an altitude of approximately two hundred and fifty metres, where they benefit from sunny exposures and a cool climate, essential for preserving gustatory tension. The roots reach deep into white marly-limestone soils, which give the wine a distinct savouriness, a solid structure, and a remarkable ageing potential. Low yields in the vineyard ensure the maximum expression of the terroir.
How it is produced
Manual harvesting allows for the selection of the best bunches to obtain exclusively the free-run juice. Primary fermentation takes place in steel for approximately three weeks, followed by a period of rest on the fine lees. The secondary fermentation follows the Traditional Method, with a long ageing on the lees of five years that enriches the wine's complexity. The production cycle concludes with manual riddling and traditional ice disgorgement, fundamental steps to ensure absolute clarity and impeccable effervescence.
History and interesting facts
Founded in 1891, the Cocchi winery celebrates Piedmontese tradition by crafting the first Alta Langa DOCG produced exclusively with 100% Chardonnay grapes. Born from a careful selection of a single vintage, this pioneering cuvée ages for a full five years on the lees, acquiring extraordinary structure and longevity. Faithful to the authentic Metodo Classico, the rigorous production process involves manual riddling and traditional ice disgorging. A low-dosage Brut, awarded 93 points by Decanter for its excellence.
Awards
-
2019
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
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 Bianc ’D Bianc Brut 2019 |
|---|---|
| Type | White classic method sparkling wine brut |
| Denomination | Alta Langa DOCG |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Chardonnay |
| Country | Italy |
| Region | Piedmont |
| Vendor | Cocchi Giulio |
| Story | History and interesting facts Founded in 1891, the Cocchi winery celebrates Piedmontese tradition by crafting the first Alta Langa DOCG produced exclusively with 100% Chardonnay grapes. Born from a careful selection of a single vintage, this pioneering cuvée ages for a full five years on the lees, acquiring extraordinary structure and longevity. Faithful to the authentic Metodo Classico, the rigorous production process involves manual riddling and traditional ice disgorging. A low-dosage Brut, awarded 93 points by Decanter for its excellence. |
| Origin | Alta Langa hills, in Piedmont, Italy |
| Soil composition | White marly-limestone soils |
| Fermentation | Almost three weeks |
| Production technique | Traditional method |
| Wine making | After manual harvesting, only the free-run Chardonnay must is obtained (low yield: 5,500 kg of grapes for approximately 3,000 litres), which ferments in stainless steel tanks for almost three weeks. This is followed by resting on the fine lees; the cuvée is blended at the end of winter using wines from a single harvest. Secondary fermentation takes place in the bottle according to the Traditional Method, with ageing on the lees for around 4–5 years (up to 48–60 months). Manual riddling on pupitres and ice disgorging (dégorgement à la glace). |
| Aging | Secondary fermentation takes place in the bottle and is completed by ageing for five years on its lees in a cool, dark place. |
| Residual sugar | 8.0 gr/L |
| Allergens | Contains sulphites |