2005 started with a mild winter followed by a fresh and dry springtime. June and July experienced 2 heatwaves followed by August that was unexpectedly mild and dry. The harvest started regularly. The grapes were healthy with good acidity and wide aromatic profile. Good vintage especially for the fresh Alta Langa vineyards.
Vintage: Millesimato Riserva 2005 Sole
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 g/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, NW
Vines age: 12-15 years
Soil: Clay - limestone
Altitude: 450-550 m/slm
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.