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Alta Langa DOCG Extra Brut Pietro Colla

Alta Langa DOCG Extra Brut Pietro Colla

Cascine Drago

Made from Pinot Noir and Nebbiolo, both grapes with DNA of great ageing reds. This Metodo Classico gives great physical presence and ageing potential. Part of the identity of this wine is due to its harvesting time. Beppe taught us that for good wines you need ripened grapes, so for our classic method we prefer regular ripening (with grapes balanced between acidity and structure) to the typical early harvesting of grapes for sparkling wines (in order to obtain more freshness).

Alta Langa DOCG Extra Brut Pietro Colla

Cascine Drago

Made from Pinot Noir and Nebbiolo, both grapes with DNA of great ageing reds. This Metodo Classico gives great physical presence and ageing potential. Part of the identity of this wine is due to its harvesting time. Beppe taught us that for good wines you need ripened grapes, so for our classic method we prefer regular ripening (with grapes balanced between acidity and structure) to the typical early harvesting of grapes for sparkling wines (in order to obtain more freshness).

Do not call it “sparkling”

Beppe did not like it to be called sparkling. Indeed, the structure of this classic method places it not only as an aperitif or ‘welcome’ to the meal. The inspiration for this sparkling wine came to us from our grandfather Pietro (Beppe’s and Tino’s father and Federica and Pietro’s grandfather) who learned the difficult art of fermentation in the bottle directly from the person who had been sent to France to learn it, and worked all his life in the field of sparkling wines using the ‘champénoise’ method in major wineries of the time.

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Info

Grape Variety: Pinot Nero 90% and Nebbiolo 10%

Tasting notes: Complex, rich, persistent and very fine bouquet with hints of bread crust, white flowers and aromatic herbs. Dry taste, vinous, strong pleasant and elegant structure, harmonious thanks to the great body covering the edges of the acidity.

Serving notes: 8 / 10° C. Perfect as an aperitif, but mainly for the whole meal.

Cellar

Fermentation and ageing in the bottle for at least 2 years before disgorging; refilling with the same wine with no addition of liquer d'expédition.

Alcohol volume: 12,5%

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