6 Metodo Classico Sullelanghe, Barale Fratelli

METODO CLASSICO SULLELANGHE

Grape varietal

60% Pinot Nero, 40% Chardonnay

Production zone

in the Barolo town limits, Castellero zone; map page n. 7, parcels 167, 168, 172 p., 326 p.

Soil

Sant’Agata fossil marl; light loamy clay composition

Exposure

southwest

Altitude

300 m above sea level

Growing notes

vineyard planted in 1980. Spurred cordon pruning, spacing of 4,500 vines per hectare

Harvest

first week of September; hand picking, with careful bunch selection

Vinification

soft whole-berry press, followed by fermentation of the must in steel vats for 30-40 days at the controlled temperature of 16° C. Cold stabilized, the wine matures for 7 to 8 months in thermocontrolled steel vats

Secondary fermentation

bottled the following summer after harvest, with the addition of liqueur de tirage (sugar and yeast dissolved in wine) following the méthode champenoise

Ageing

bottled are stored in ancient underground cellars, where the temperature remains naturals constant despite the changing seasons. On yeasts for 24 months minimum before opening the wine bottle to remove the sediments. Hand-riddled on classic pupitres (Champenois wine racks). Disgorging done in small quantities, according to demand

Dosage of the tirage liqueur

15 ml (.5 fl oz) per bottle, using only the same wine

Organoleptic characteristics

Color: Brilliant, straw yellow with sunny highlights

Perlage: abundant, fine and persistant bubbles

Nose: fresh, intense, characteristic of the grape with acacia flower and minerality from the Langa soil

Flavor: Dry, full, savory and lingering

Food pairings

first courses (pastas, soups, risottos), crustaceans, oysters, all seafood

Serving suggestion

Best tasted in flute glasses to appreciate the perlage. Recommended serving temperature of 6-8° C