||White classic method sparkling wine brut
||Altitude: 300 m. a.s.l. Exposure: North.
||Sandy and calcareous soils.
||Last two weeks of August. The grapes are hand harvested in the morning so that they arrive fresh and in optimal conditions to start the vinification process.
||The first step is the direct soft pressing of the grapes followed by static decantation of the must at 14 °C for about 24 hours. The alcoholic fermentation takes place at a constant temperature of 16 °C and lasts for about 20 days.
||The wine remains in temperature controlled stainless steel tanks on the noble lees for about 7 months so that the natural wine stabilisation occurs. There is no malolactic fermentation. Second fermentation: the “tirage” (adding of the liqueur de tirage) is made after the second fermentation in bottle which lasts for about 40 months. The “disgorgement” occurs and the wine remains another 6 months before trade release.
||Piedmontese fritto misto, main course dishes with stew or roasted red meats, game or aged cheeses.
||Price Vinchio Vaglio Alta Langa Metodo Classico Brut 2016 € 15.59