The vineyard is in one of the highest municipalities in the Alta Langa: Cissone, at 650m above sea level.
The height and the mountain climate allow us to achieve an extraordinary result: at the time of harvest (end of August - September) the grapes reach a degree of maturity combined with an exceptional freshness that would be impossible to obtain at lower altitudes.
The result? Complex wine and at the same time soft, creamy, very pleasant!
We are in no hurry: we let our Classic Method refine for at least 40 months on its yeasts at a controlled temperature. Only at the moment we deem optimal do we put it on the market. We thus manage to obtain a rich straw yellow colour, a fine perlage, complex aromas of aromatic herbs and ripe fruit, a long persistence on notes of sweet almond.
With the visit you will understand the secrets of the production of Classic Method bubbles and why the right approach and patience can lead to exceptional results!
the production of the Classic Method by a small artisan winery and discover our approach that is completely unique in the area! The tasting involves tasting the wine on the market and also the one still being refined on the yeasts. You will thus have a unique experience: you will understand the evolution of wine over time and why with the right amount of time you can achieve extraordinary results. We produce exclusively classic method with at least 4 years of refinement with a totally unique and unconventional approach. Our story starts from a dream: to express in the most unique and personal way the potential of the Alta Langa area in Piedmont, just 20 minutes from Barolo, with Classic Method bubbles. Why is our wine so different? While the producers of Alta Langa produce their wine exclusively from a single vintage, our approach is completely opposite: we have fun every year composing the blend using different vintages and our reserve wine aged in barrique. The effect is unique: complex aromas of ripe fruit, great silkiness and long persistence.
For a full refund, cancel at least 24 hours before the scheduled departure time.
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