Cards of Wine

Alta Langa (Italy)

Alta Langa Metodo Classico is produced the same way as Champagne.

Typical Flavors


Lemon
Citrus
Apple
Apple
Pear
Pear
Strawberry
Strawberry

Fermentation Flavors

Butter
Butter
Bread
Yeast
Bread
Bread
Almonds
Almonds

Oak Added Flavors

Oak
Oak
Vanilla
Vanilla
Toast
Toast
Nuts
Nuts

Citrus, Apple, Pear, and Strawberry are typical Alta Langa flavors.

Fermentation added notes of Vanilla, Yeast and Almonds.

Oak added notes of Vanilla, Yeast, and Nuts.

Profile

Metodo Classico wines have much the same profile as traditional Champagne:

SUGARDry
BODYMedium
FRUITMedium
ACIDITYHigh
Serving temperatures:
10-12°C (50-54°F)

Food Pairing

You can drink Sparkling Wines to almost everything.

Whether it is French Champagne, Spanish Cava, or Italian Prosecco.


Aperitif
Aperitif
Salads
Salads
Tapas
Tapas
Sandwitch
Sandwitch

Crab
Seafood
Oysters
Oysters
Salmon
Salmon
Sushi
Sushi

French Fries
Fries
Chicken
Chicken
Turkey
Turkey
Pork
Pork

Egg
Egg Dishes
Pasta
Pasta
Risotto
Risotto
Soft Cheese
Soft Cheese

Sparkling Wines pair well with salt, because the bubbles break up the salt in the mouth.

Acidity and bubbles also pair well with rich food and creamy and oily dishes.

Pairing Suggestions

Excellent pairings:
Caesar Salad. Seafood Salad.
Hors-d'œuvre. Sandwich. Focaccia.
Tapas. Ham. Serrano. Prosciutto.
Seafood. Oysters. Clams.
Crab. Lobster. Caviar.
Cod. Tuna. Smoked Salmon.
Fried Chicken. Turkey. Pork.
Egg Dishes. Omelettte. Risotto.
Pasta. Ravioli. Macaroni with Cheese.
Asian Food. Springrolls.
Sushi. Sashimi.

Cheese:
Soft and Fresh Cheeses.
Brie. Camembert.
Feta. Chèvre. Fontina. Creamy Blue.
Washed-Rind. Chaource. Robiola.

French Spesialities:
Reims Ham in Reims Mustard.
Poulet au champagne (Chicken with Champagne).

Italian Specialities:
Fritto Misto di Pesce (Deep Fried Fish).
Risotto ai Frutti di Mare (Risooto with Seafood).
Risotto with Asparagus.
White Fish (Sea Bass) with Polenta.
Lasagne with White Sauce.

About Alta Langa

Italian Metodo Classico production started in Piemonte, close to France both geographically and historically.

The Italians copied the French Champagne production method using Chardonnay and Pinot Noir (Nero) as early as 1850.

In the 1970s, the sweet Asti Spumante was more popular than Metodo Classico wines, but in the 1990s, a group of serious producers started to produce quality bottle-fermented wines.

Metodo Classico DOC

In 2002, Alta Langa got a DOC (Denominazione di Origine Controllata) for the Metodo Classico wine, and in 2011 it was added a DOCG:

Production Area: Asti. Alessandria. Cuneo.

Grapes: Minimum 90% Chardonnay and/or Pinot Nero.

Ageing: 30 months. Riserva: 36 months.

Méthode Champenoise

Méthode Champenoise is the method used to produce French Champagne.

Wine Glass

With Méthode Champenoise (the production method of Champagne), the first fermentation takes place in a tank, and a second fermentation takes place in the bottle.

Adding CO2 (Carbon Dioxide) is not allowed.

The second fermentation starts by adding yeast (Saccharomyces Cerevisiae) and sugar to the bottle, and after about 1 year, the bubbles are completely developed.

The legend credit a Benedictine monk, Dom Pérignon (1639-1715), for inventing sparkling wine when he bottled a wine before fermentation, but the oldest recorded sparkling wine is Blanquette de Limoux from 1531.

The method is used for:

  • French Champagne
  • French Crémant
  • Spanish Cava
  • Italian Franciacorta
  • German Sekt
  • Portuguese Espumante

Méthode Champenoise is now reserved (by EU) for wines produced in Champagne:

CountryMust Use
EnglandTraditional Method
FranceMéthode Traditionnelle
SpainMétodo Tradicional
PortugalMétodo Tradicional
ItalyMetodo Classico
Metodo Tradizionale
GermanyKlassische Flaschengärung

Italian Metodo Classico

Trentodoc DOC (1993) produces Metodo Classico wines with Chardonnay, Pinot Nero, and Pinot Bianco. It was the first area in the world (after Champagne) to get a DOC for Metodo Classico wines.

Franciacorta DOCG (1995) is produced with a typical blend of Chardonnay, Pinot Bianco, and Pinot Nero.

Greco di Tufo is an Italian DOCG (2003) that produces Metodo Classico wines with Greco as the main grape.

Oltrepò Pavese Metodo Classico is an Italian DOCG (2007) with wines predominantly made from Pinot Nero.

Alta Langa DOCG (2011) with wines predominantly made from Chardonnay and Pinot Nero.

Sugar Levels

Regulation
EC 607/2009
Sugar
gram/litre
Calories
/glass
Brut Nature (Brut Zero)0-33
Extra Brut 0-6 5
Brut 0-12 7
Extra Dry (Extra Sec, Extra Seco) 12-17 10
Dry (Sec, Seco) 17-32 20
Demi (Semi) 32-50 30
Doux (Sweet, Dulce) 50+ 30+