# Alta Langa Brut DOCG (Metodo Classico) (2019)

- **Producer:** Agricola Brandini
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Pinot Noir, Chardonnay
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €30
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 6–8 °C
- **Aromas & flavours:** apple, pear, lemon, grapefruit, blossom, brioche, bread, toast, butter, honey, almond, dried apricot

## About this wine

Agricola Brandini, located in the heart of La Morra, is highly regarded for its strict organic farming practices and dedication to expressing the pure terroir of Piedmont. While famous for its exceptional Barolo, the estate's Alta Langa project highlights the region's incredible capacity for world-class sparkling wines. Sourced from high-altitude vineyards in the Alta Langa hills, this Metodo Classico sparkling wine represents a commitment to precision, biodiversity, and ecological respect.

## Interesting facts

- Agricola Brandini is fully certified organic, practicing sustainable agriculture across all of their estate vineyards.
- Alta Langa DOCG regulations require a minimum of 30 months of lees aging, making it one of Italy's strictest sparkling wine appellations.
- The grapes are grown at high altitudes of up to 600 meters, preserving the vibrant acidity crucial for premium sparkling wine.

## Food pairing

The high acidity and vibrant effervescence of this Metodo Classico cut beautifully through rich, fatty, or fried foods, while its complex autolytic notes (brioche, toast) complement earthy dishes like truffle risotto or aged cheeses.

## Wine making process

This Metodo Classico sparkling wine is crafted from hand-harvested Pinot Nero and Chardonnay grapes. After a gentle pressing, primary fermentation takes place in temperature-controlled stainless steel tanks to preserve fresh fruit characteristics. The wine is then bottled for its secondary fermentation and undergoes extensive aging on its fine lees for at least 30 to 36 months before disgorgement, developing its signature creamy texture and complex autolytic profile.