Rivetti Massimo
Massimo Rivetti Alta Langa Extra Brut 2021
Regular price
€31,00
Immediate availability
| 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.
Details
Serve at:
06 - 08 °C.
Longevity:
05 - 10 years
Pairings
Starters
Fish
Cheese
White fish
Producer
Rivetti Massimo
From this winery
- Start up year: 2000
- Oenologist: Massimo Rivetti
- Bottles produced: 100.000
- 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. Read more
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. Read more
| Name | Massimo Rivetti Alta Langa Extra Brut 2021 |
|---|---|
| Type | White organic classic method sparkling wine extra brut |
| Denomination | Alta Langa DOCG |
| Vintage | 2021 |
| 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 |