Banfi
Alta Langa Cuvee Aurora Extra Brut 2020
| Denomination | DOCG Alta Langa |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 70% Pinot Nero, 30% Chardonnay |
| Aging | Fermentation takes place in the bottle following the Classic Method, with at least 40 months on the lees. Finally, traditional remuage on pupitres and dégorgement à la glace. |
Description
Alta Langa DOCG Extra Brut Classic Method Sparkling Wine, 12.5% ABV, produced by Banfi. Blend: 70% Pinot Noir, 30% Chardonnay, 2020 vintage. An Alta Langa that expresses the excellence of the Piedmont terroir, with a fine and persistent perlage. Fermented in bottle for at least 40 months on the lees. Intense and fragrant aroma, with hints of yeast and vanilla. Straw yellow in color. On the palate, it is well-structured, full-bodied, slightly acidic, harmonious, and flavorful with a bitterish finish. Ideal as an aperitif, perfect with oysters and other raw or cooked seafood, it pairs pleasantly with appetizers and fish-based first courses.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
05 - 10 years
- Start up year: 1978
- Oenologist: Matteo Bagnoli
- Bottles produced: 10.000.000
- Hectares: 1.089
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| Name | Banfi Alta Langa Cuvee Aurora Extra Brut 2020 |
|---|---|
| Type | White classic method sparkling wine extra brut |
| Denomination | Alta Langa DOCG |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 70% Pinot Nero, 30% Chardonnay |
| Country | Italy |
| Region | Piedmont |
| Vendor | Banfi |
| Origin | Provinces of Cuneo, Asti and Alessandria |
| Wine making | Soft pressing of the grapes is followed by static clarification of the must, which is subjected exclusively to fermentation at a controlled temperature of 17°C. The cuvée is composed of at least 90 per cent of the wine thus obtained and the remainder from the previous vintage, is aged in French oak barrels. |
| Aging | Fermentation takes place in the bottle following the Classic Method, with at least 40 months on the lees. Finally, traditional remuage on pupitres and dégorgement à la glace. |
| Allergens | Contains sulphites |