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Metodo Classico"alta Langa Vigna Gatinera 03 2003

Winemaker's Notes:

Soil: the "Gatinera" vineyard stretches over a hillside facing east covering around 4 hectares (10 acres) in the commune of Serralunga d'Alba. The soil is composed of white clay, interspersed with layers of chalky sand<br/><br/>Growing Climate: temperate<br/><br/>Date of Harvest: september/october<br/><br/>Type of Harvest: handmade<br/><br/>Vinification Method: the grapes are harvested in the vineyard into 20-kg crates, and taken to the winery where they immediately undergo soft, delicate pressing. The resulting must is transferred into heat-conditioned tanks for static decantation. The clear must is then divided into two lots: one is left to ferment in stainless steel tanks at a low temperature (18-20 °C), while the other goes into barriques to ferment in underground cellars at a maximum temperature of 20°C. When the wine in wood has finished its fermentation, it is left on the lees until spring. Then the two lots are blended. A second fermentation takes place in the bottle in May, following which the wine matures on its yeasts in the cool, dark surroundings of the cellar, according with the strict rules governing the production of Classic Method Sparkling Win<br/><br/>Sugar Rate: 6-12 g/l

Region: Italy » Piemonte » Alta Langa

Vintages

  • 2003

+ Vintage
Color: White
Varietal: Pinot Nero
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Lange Estate Winery & Vineyards:
Driven by a passion for Pinot Noir and a love of the land, Don and Wendy Lange founded their winery in the Dundee Hills of Oregon's northern Willamette Valley. The year 1987 marked the Lange’s first vintage and consisted of the three varietals they embrace today: Pinot Noir, Pinot Gris, and Chardonnay. The Langes' mission is to produce consistent, complex, balanced wines that e... Read more
Driven by a passion for Pinot Noir and a love of the land, Don and Wendy Lange founded their winery in the Dundee Hills of Oregon's northern Willamette Valley. The year 1987 marked the Lange’s first vintage and consisted of the three varietals they embrace today: Pinot Noir, Pinot Gris, and Chardonnay. The Langes' mission is to produce consistent, complex, balanced wines that express terroir and dedicated stewardship. Known for his even hand, Winemaker Don Lange crafts beautifully balanced wines from estate fruit, sustainably and organically farmed in the famed red Jory soil of the prestigious Dundee Hills appellation. To further supplement their 15,000 case production, the Langes purchase additional fruit from renowned vineyards in the surrounding area. Long-standing relationships with these talented growers have helped the winery establish a well-deserved reputation for consistency and complexity in the wines. In addition to Pinot Gris and Chardonnay, Don bottles at least six different Pinot Noirs, paying meticulous attention to each lot of wine. While guiding its journey through a careful barrel regime, he blends as he sees fit or bottles his favorites as single-vineyard offerings. Don is joined by his son Jesse in these endeavors; thus the Lange Estate legacy continues with Jesse's expert contributions in both the cellar and the vineyard. Read less

Soil: the "Gatinera" vineyard stretches over a hillside facing east covering around 4 hectares (10 acres) in the commune of Serralunga d'Alba. The soil is composed of white clay, interspersed with layers of chalky sand<br/><br/>Growing Climate: temperate<br/><br/>Date of Harvest: september/october<br/><br/>Type of Harvest: handmade<br/><br/>Vinification Method: the grapes are harvested in the vineyard into 20-kg crates, and taken to the winery where they immediately undergo soft, delicate pressing. The resulting must is transferred into heat-conditioned tanks for static decantation. The clear must is then divided into two lots: one is left to ferment in stainless steel tanks at a low temperature (18-20 °C), while the other goes into barriques to ferment in underground cellars at a maximum temperature of 20°C. When the wine in wood has finished its fermentation, it is left on the lees until spring. Then the two lots are blended. A second fermentation takes place in the bottle in May, following which the wine matures on its yeasts in the cool, dark surroundings of the cellar, according with the strict rules governing the production of Classic Method Sparkling Win<br/><br/>Sugar Rate: 6-12 g/l

Wine Specs:

Alcohol: 12%

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