Blanc de Noir

Made exclusively from Pinot Noir grapes, a variety that was introduced in the mid-19th Century into the vineyards of the Alfieri family from the count Camillo Benso of Cavour upon the advice of the French oenologist Louis Oudart.

IN THE VINEYARD

Hand harvested in the first week of August in small crates.

IN THE CELLAR

The grapes are cooled in the wine cellar at 15 °C for 24 hours before the soft pressing. First and second fermentation with selected yeast. Slow bottle fermentation at the controlled temperature of 13 °C in order to have a finer aroma and perlage.

AGEING

The cuvée is prepared in the spring following the harvest and is made exclusively with 100% wine of the vintage. Second bottle fermentation and subsequent refinement with its own yeast for a minimum of 24 months and additional 3 months after degorgement.

DOSAGE

Extra brut with 4 g/l residual sugar.

PRODUCTIONS

About 5.000 bottles per year.

FORMATS

0,75 l

SENSORY PROPERTIES

Straw yellow color with light green highlights, fine and persistent perlage. Delicate aroma of citrus fruits melding with mineral hints of graphite and flint; eventually flowing into more persistent aromas of bread crust and yellow flowers. Soft and creamy on the palate with a long excellent finish.

FOOD PAIRING

A wine that pairs easily with salami, cured meats, first courses, pasta dishes, red and white meats, and medium mature cheeses.

Starters, white meat and fish

6 - 8 °C (42 - 46 °F)

Technical sheet