Tresette Metodo Classico
We wanted to produce a classic method of Langa, pink. And here is the reason behind the choice of this colour. Pink, however, which tends to orange because it best represents, from a visual point of view, the 48 months of aging that this wine makes before being put on the market.
WHY WE LIKE THIS
Tresette was born from the project of Alessandro's thesis during his studies at the Scuola Enologica di Alba. The idea was to valorise the native Piedmontese varieties, grown in the Alta Langa (above 400m above sea level), in the Metodo Classico version. In this sense, on the French model, a black berry variety was chosen, Barbera, and a white berry variety, Arneis. The first gives body, freshness and colour to the wine, while the second variety gives fragrance and aroma.
- Variety : Black Barbera 70%, Arneis 30%.
- Harvest : hand picked on the hills in the Langhe.
- Vinification : the harvest generally takes place around the middle/end of September. The grapes are pressed whole and the must, statically clarified, is fermented keeping its pinkish colour. The wine remains sur lies until spring when it is prepared for the tirage. Once bottled with the classic crown corks, it is left to refine for 48 months before disgorging. It is put on the market six years after the harvest date.
- Colour : rosy onion skin.
- Perlage : very fine with small chains whose bubbles rise slowly.
- Aroma : it opens with a slight hint of bread crust followed by scents of fruit such as strawberry, pear and cherry.
- Taste : the bubbles are very fine and creamy, in the mouth fills the palate very well. The freshness of the finish is typical of Barbera which makes the "fin de bouche" persistent and harmonious.
POURING AND COMBINATIONS
It is recommended to taste it fresh but not cold, around 10°C, in order to enjoy all its scents at their best. Our Tresette Metodo Classico is the ideal wine to pair with fish dishes, but also with delicate appetizers and first courses. Classic accompaniment: seafood risotto, a suggestion: beaten with a knife from Fassona Piemontese.