Straw yellow in color, tending towards brilliant gold, it has a fine, continuous and persistent perlage. The bouquet is intense and rich in aromas with nuances of grapefruit, citrus fruit, walnut peach and wildflowers. The palate is ample, fragrant, sapid; the acidity ensures energy and freshness to the Alta Langa. Full-flavored, with considerable structure but at the same time notable elegance, it is very persistent on the palate.
Serving Temperature: 6°C.
manual in small crates, from the 2nd to the 3rd weeks of August (with slight variations depending on weather conditions).
Pressing and fermentation:
straight after being manually picked, the grapes are gently pressed. The alcoholic fermentation begins in stainless steel vats at a controlled temperature. No malolactic fermentation takes place.
in steel vats with repeated batonnages for around 7/8 months, before the bottling in the spring for the second fermentation via the traditional method classic.
within the bottle on lees for a minimum of 30 months. After disgorgement the wine continues a further refinement in the cellar for some months.