Spumante Extra Brut Alta Langa Metodo Classico Sordo
| Sommelier score | 92/100 | 2024 |
| Winery | Sordo |
| Denomination | Spumante Metodo Classico |
| Grapes | 70% Chardonnay - 30% Pinot nero |
| Alcohol content | 12,50% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Winery headquarter | Sordo - Castiglione Falletto (CN) - Borgata Garbelletto, Via Alba Barolo, 175 |
| Bottle size | Standard bottle |
| Combination | Steamed fish Hors d'oeuvres, Smoked Fish appetizers, Warm fish appetizers, Aperitif, White Meat, Sushi-sashimi |
| Region | Piedmont (Italy) |
| Style | Light and fresh |
| Wine list | Spumante |
This fabulous sparkling wine is a blend composed by 30% Pinot Noir and 70% Chardonnay, cultivated in Langhe. The vineyards have a south, south-west exposition and are located 350 meters above the sea level. This special position allows the plants to benefit from the sun rays the whole day. The soils here are mainly composed by sands, clay and limestone. The plants, that 10 years old, are trained on espaliers with the traditional Guyot method. 4500 stumps per hectare produce 55 quintals per hectare. The wine making considers a first fermentation in steel containers at a controlled temperature. The maturation is managed both in steel and in wood containers. The aging on lees lasts for 36 months.
Organoleptic features of “Alta Langa Metodo Classico DOCG”
The organoleptic exam reveals a straw yellow colour full of green reflections. Its perfume is fruity and complex, with hints that recall yeast, bread and, sometimes, rose and vanilla. The taste is dry, fresh, rich, structured and persistent.
Recommended food pairings while tasting “Alta Langa Metodo Classico DOCG”
This sparkling wine is perfect for happy hours. It goes on well with salty appetizers, delicate creams made with vegetables, grilled or row vegetables. Excellent with delicate dishes too, like fish or vegetables starters, rice or main dishes dressed with vegetables, crustaceans and fishes. It has to be served at 10°C in a high, tapered wine glass.
