Alta Langa DOCGPas Dosè Valsellera
The municipalities of Loazzolo and Bubbio. Marly soils rich in sand and clay.
Chardonnay
Manual harvest in late August. Soft pressing of whole grapes, clarification, and low-temperature fermentation. Malolactic fermentation and ageing in French oak barrels for approximately 7 months. Second fermentation in the bottle and ageing on the lees for approximately 30 months.
Between 6 and 48 months after disgorging.
8 - 10 °C
A brilliant, golden yellow color with a fine, persistent perlage. The nose reveals hints of bread crust, butter, fresh fruit, and ripe citrus. On the palate, it is creamy and persistent, with just the right amount of acidity.
Dedicated to Giovanni Battista Francone
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