The 2007 bud burst was very early due to the mild winter season. Flowering began around 5-10 May followed by a fresh period with frequent rainfall. July was dry and hot but very well balanced by wind and low relative humidity. August was not hot as usual helping grapes to ripe very well. The harvest started earlier than in 2006. Quality was very high with balanced acid frameworks and very intense aromas and the quantity was down of around 15%.
Vintage: Millesimato Riserva 2007 Pianeta Terra
Winemaker: Paolo Giacosa
Grapes: 85% Pinot Nero - 15% Chardonnay
On lees: 140 months
Disgorgement: 1 disgorgement per vintage
Growing Area: Mango, Loazzolo, Bubbio
Alcohol: 12,50 %
Food: Excellent as an aperitif, foie gras, caviar, shellfish and complex dishes.
No oak Oak
Sugar 0 gr/L Pas Dosé
Colour: Straw-yellow with golden hues with fine and persistent “perlage” amazingly integrated in the wine structure.
Nose: Wide, complex, deep with hints of candied fruits, honey, toasted hazelnuts, vanilla and bread crust.
Palate: Complex, buttery and creamy, full-bodied, elegant and intense with vibrant texture and pleasant acidity followed by a very long mineral and emotional finish. Special affinity nose-palate.
Serving: 4 °C
Cellaring: 10 - 15 years
Exposure: E, SE, O, NO
Vines age: 25 - 28 anni
Soil: Clay - limestone
Altitude: 450 - 550 m s.l.m.
Harvests: 100% hand-harvested
Training system: Guyot
Farming practices: Sustainable viticulture
FERMENTATION PROCESS: Grape bunches are hand-sorted on a vibrating table and softly pressed in a nitrogen inert environment with yield in free-run must of 45%. This process is “100% screw conveyor free” to handle grapes as gently as possible.
The must is fermented in stainless steel vats at controlled temperature and kept 6 months on lees with bâtonnage.
SPARKLING METHOD: The foam formation is carried out according to the traditional method of fermentation in the bottle, with aging on lees for at least 140 months and late disgorgement. We proudly avoid any liqueur d’expédition realising ZERO 140 as PAS DOSÉ.
ZERO 140 PAS DOSÉ Enrico Serafino is the best representation of the Alta Langa Metodo Classico longevity.
An extraordinary almost 12 years long ageing on lees that gives a unique elegance and complexity. The firm decision to avoid any liqueur d’expédition as well as late disgorgement allow to maintain the original character of the terroir without compromises.