The Italian sparkling wine produced by refermentation in bottle is called “Metodo Classico”. At a time when many wineries try to discover the potential of their grapes to produce new sparkling wines, drinking a glass of Alta Langa D.o.c.g. means to pay a tribute to the history of Italian enology. 170 years have passed since Carlo Gancia learned the art of sparkling wine production, the so-called champenoise method, in Reims. Once back to Piedmont, he encouraged the spread of new vineyards of Chardonnay and Pinot Nero; he was a farsighted entrepreneur who wanted to launch a production of Italian bubbles. The Italian sparkling wine road left Canelli, in Piedmont, to spread on the hills of Pavia (with the remarkable spumanti Oltrepó Pavese D.o.c.g. from Pinot Noir) and later in Trentino (Trento D.o.c.) and Brescia hills (Franciacorta D.o.c.g.).

The vineyards belonging to the regulation of Alta Langa D.o.c.g.. are concentrated in small portion of Piemonte, on the right side of the river Tanaro, at a height between 250 and 550 meters. The Chardonnay and Pinot Noir vines are the only ones allowed to obtain the specification. The minimum refinement period required by the designation is 30 months from the harvest, but most of the twenty wine-producing cellars still provide a longer aging. This Metodo Classico sparkling wines can be produced both in white version and in the rosé version.

As for all re-fermented sparkling wines, at the time of dégorgement each winery has the chance to uniquely characterize the wine, using its own liquer d’expédition, with a rigorously secret formula.

 

December 28th, 2018

Marco Negro