# Sansannéee Metodo Classico (2015)

- **Producer:** Azienda Agricola Marcalberto
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Pinot Noir, Chardonnay
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €21
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 6–9 °C
- **Aromas & flavours:** green fruit, stone fruit, citrus, pastry, bread dough, biscuit, autolytic, brioche

## About this wine

Marcalberto Sansannéee Metodo Classico is a sparkling white wine from Piedmont, Italy, crafted by Azienda Agricola Marcalberto. The name 'Sansannéee' reflects its composition as a blend of several harvests, designed to maintain qualitative consistency and embody the winery's signature style. This family-run estate, founded by oenologist Piero Cane and now managed by his sons Marco and Alberto, specializes exclusively in Metodo Classico sparkling wines. The vineyards are located in the communes of Calosso, Cossano Belbo, and Santo Stefano Belbo, at altitudes ranging from 300 to 550 meters, on marly and calcareous soils. Marcalberto is recognized for its commitment to highlighting the Alta Langa terroir and for its innovative approach, including the production of sulfite-free Metodo Classico wines.

## Interesting facts

- The name 'Sansannéee' is French, hinting at the wine's blended nature.
- Marcalberto is known for pioneering sulfite-free Metodo Classico wines.
- The winery uses a traditional Coquard press for gentle grape handling.
- Vineyards are located at altitudes up to 550 meters.

## Food pairing

The wine's vibrant acidity and dry profile cut through the richness of seafood and creamy sauces, while its subtle complexity complements delicate flavors without overpowering them. The effervescence cleanses the palate, making each bite a fresh experience.

## Wine making process

Marcalberto Sansannéee Metodo Classico is produced using the Metodo Classico, or Traditional Method. The grapes, Pinot Noir and Chardonnay, are harvested manually in late August. A soft whole-bunch pressing is employed, followed by alcoholic fermentation. Base wines are fermented partly in stainless steel tanks and partly in used French oak barrels. After approximately six months of aging on lees in wood, the wine undergoes a second fermentation in the bottle. It is then aged on its lees for about two years before disgorgement. The wine is bottled unfiltered and unclarified.