L'Ateliè Altalanga DOC
Registered Designation of Origin
Quality Sparkling Wine
Brut
Cuvée Giulio Bosca Altalanga is the Brut Bollicine we produce that has met with the widest success among both the professional connoisseurs and the amateurisch consumers (please read below the comments from a consumer who has written up his feelings). Cuvée Giulio Bosca Altalanga results from a long search for environments and varieties aiming at getting every excellence parameter required for making a compromise-free Piedmontese quality sparkling wine. As soon as they are ripe to the right degree, the grapes Pinot nero (100%) are harvested in crates and softly pressed to surely obtain a colorless must. Cuvée Giulio Bosca Altalanga is the Brut Bollicine we produce that has met with the widest success among both the professional connoisseurs and the amateurisch consumers (please read below the comments from a consumer who has written up his feelings). Cuvée Giulio Bosca Altalanga results from a long search for environments and varieties aiming at getting every excellence parameter required for making a compromise-free Piedmontese quality sparkling wine. As soon as they are ripe to the right degree, the grapes Pinot nero (100%) are harvested in crates and softly pressed to surely obtain a colorless must.
The must is then conveyed to fermentation under monitored temperature (15°C) for 45-60 days. Part of the resulting wine (about 10%) is refined in wood, the rest in steel. In the following spring, it is then poured out together to start the fermentation in bottles and the refining on yeasts. The whole process lasts 24-30 months at least, where the wine is enriched with mild organoleptic tones rounding off its bouquet. Its color is a pale gold yellow with a soft and rich foam and a tiny persistent perlend. Its flavour is very intense, complex with vanilla and fruity scents tasting of ripe fruits and bread crust, which round it off perfectly. It tastes persistently long and elegant, harmonious and savory, full-bodied and envelopping. Occasions for its consumption evade dogmatic accompaniments to spread out to the most various gastronomy: from throughout the meal to the crustaceans and the fish on the whole, even to white meat, any pretext is valid for pouring friends a flute or a broader glass, taking care to serve the wine with a temperature near 8°C.
It is easy to say. This particular Cuvée by Giulio Bosca is a veritable wine more than a sparkling wine. In any respect. Full-bodied, rich, seductive in combination with a tiny and persistent perlend. In the bottle, a bottle unlike any other ever, a sinuous Mediterranean body from a Great mother to the enjoyment of a sole guest, the Pinot Noir. But it is in the glass where it displays its best qualities: the amber and the hazel of the sun getting down among the hills, the smells and the moisture of the underwood and its small fuits, a puff of vanilla. It is Pinot Noir since the DOC Alta Langa the bottle boasts rules so. One third from barrique (you see and smell it, nose in the glass and draught after draught you would never stop), two thirds from steel (fragrance and vivacity, unbroken). Finally, it is a sparkling wine that makes fun by its own, that surely doesn't stop seducing with the age, taste to believe it, that is the accompaniment of a whole meal, not just only of fries or seafood, for it knows how to get through brightly with any of them without exceeding, as a gentle and firm companion, like those people you never forget after meeting them once. Quality Sparkling Wine
Brut
Cuvée Giulio Bosca Altalanga is the Brut Bollicine we produce that has met with the widest success among both the professional connoisseurs and the amateurisch consumers (please read below the comments from a consumer who has written up his feelings). Cuvée Giulio Bosca Altalanga results from a long search for environments and varieties aiming at getting every excellence parameter required for making a compromise-free Piedmontese quality sparkling wine. As soon as they are ripe to the right degree, the grapes Pinot nero (100%) are harvested in crates and softly pressed to surely obtain a colorless must. Cuvée Giulio Bosca Altalanga is the Brut Bollicine we produce that has met with the widest success among both the professional connoisseurs and the amateurisch consumers (please read below the comments from a consumer who has written up his feelings). Cuvée Giulio Bosca Altalanga results from a long search for environments and varieties aiming at getting every excellence parameter required for making a compromise-free Piedmontese quality sparkling wine. As soon as they are ripe to the right degree, the grapes Pinot nero (100%) are harvested in crates and softly pressed to surely obtain a colorless must.
The must is then conveyed to fermentation under monitored temperature (15°C) for 45-60 days. Part of the resulting wine (about 10%) is refined in wood, the rest in steel. In the following spring, it is then poured out together to start the fermentation in bottles and the refining on yeasts. The whole process lasts 24-30 months at least, where the wine is enriched with mild organoleptic tones rounding off its bouquet. Its color is a pale gold yellow with a soft and rich foam and a tiny persistent perlend. Its flavour is very intense, complex with vanilla and fruity scents tasting of ripe fruits and bread crust, which round it off perfectly. It tastes persistently long and elegant, harmonious and savory, full-bodied and envelopping. Occasions for its consumption evade dogmatic accompaniments to spread out to the most various gastronomy: from throughout the meal to the crustaceans and the fish on the whole, even to white meat, any pretext is valid for pouring friends a flute or a broader glass, taking care to serve the wine with a temperature near 8°C.
Comments from Prof. Luca Oresenigo
Once this matter on Champagne and alike was fully vested as a privilege in France. Later, mid the 19th century the so-called classic method crosses the Alps and slowly spreads all along the Italian peninsula. So,what is the need for another méthode champenoise?LUCA ORSENIGO
Commenta
