||White sparkling classic method pas dosé
|Yield x hectare
||Presses are loaded with 7800 kilos of grapes with a must yield of 55%.
||The grapes are hand-picked.
||First fermentation took place in small steel vats for three weeks. Foaming and aging ‘sur lattes’ over a period of 60 months.
||The remuage is done by hand on wooden A-shaped racks (the pupitres) and is followed by frozen disgorgement (dégorgement à la glace). Zero sugar added.
||Price Cocchi Alta Langa Pas Dosé Brut Nature 2008 € 35.20