{"id":2836,"date":"2021-02-25T12:03:26","date_gmt":"2021-02-25T11:03:26","guid":{"rendered":"https:\/\/alessandrorivetto.it\/?p=2836"},"modified":"2021-03-04T15:01:01","modified_gmt":"2021-03-04T14:01:01","slug":"new-label-metodo-classico","status":"publish","type":"post","link":"https:\/\/alessandrorivetto.it\/en\/2836\/new-label-metodo-classico\/","title":{"rendered":"A few words about the newcomer, the Alta Langa Metodo Classico"},"content":{"rendered":"

I think you can imagine the emotion<\/strong> of a producer introducing a new label, a long-awaited one too: I had to keep this project in the dark from many of you for 4 years.<\/p>\n

A small, risky and bubbly project: 1500 bottles<\/strong> of Alta Langa DOCG Metodo Classico, 100% Chardonnay grapes, surely a gamble<\/strong> for a winery recognized for its structured reds.<\/p>\n

Yet sometimes it is precisely in the unexpected that we find a new motivation<\/strong>: we look at ourselves from a different point of view to discover we’re once again passionate and full of determination.<\/p>\n

Here it is then, my new shoot<\/strong>; let me introduce it to you.<\/p>\n

\"\"<\/div><\/div><\/div><\/p>\n

Metodo Classico<\/strong>, the italian Champagne<\/h3>\n

Two words about the type of wine for those who are not great connoisseurs: the Classic Method, or Metodo Classico (note for the fier fran\u00e7ais out there: plug your ears a minute) is none other than the Champagne of Italy<\/strong>, commonly defined as “spumante” by the French who, compensably, want to differentiate it from their Champenoise.<\/p>\n

In practice, the methodology is the same<\/strong>, and its value is certainly higher than that of a Prosecco, from which it differs in various ways.<\/p>\n

\"\"<\/div><\/div><\/div><\/p>\n

Prosecco\/Metodo Classico:<\/strong> you can tell by the bubble<\/h3>\n

I like to think of the Classic Method as a “cuddle<\/strong>” that the producer makes towards his grapes: soft pressing, a delicate inoculation of bottled yeasts<\/strong> that slowly die, giving their carbon dioxide to the wine in what is called the second fermentation in the bottle<\/strong>.<\/p>\n

It is a natural bubble<\/strong>, unlike that of Prosecco, which according to the Charmat method comes from a rapid and controlled fermentation induced in an autoclave.<\/p>\n

I will not go in too much depth on the technical side of production (of which there are endless online documents<\/strong>), but it is enough for you to know that the differences in the fermentation method are revealed in the quality of the perlage<\/strong>: coarse and evanescent in Prosecco, fine and persistent<\/strong> in our Alta Langa.<\/p>\n

\"\"<\/div><\/div><\/div><\/p>\n

Time, another important factor<\/h3>\n

Another element that distinguishes the Classic Method from the Charmat is patience<\/strong>: when a Prosecco<\/strong> is produced, the finished product can be ready to drink in just over a month<\/strong> – with delays of up to 6 months in special cases.<\/p>\n

As I anticipated at the beginning, I have been working on my Alta Langa for 4 years<\/strong>: it is a much longer process, which can take up to 120 months<\/strong> only for the refermentation in the bottle, which is still followed by remuage, disgorgement and dosage.<\/p>\n

More expensive and complex, this method, however, gives life to structured and full-bodied wines<\/strong>, with richer notes; it is therefore not so different from my other great labels, wines that make you wait<\/strong>, but that give incomparable emotions once they reach the peak of evolution.<\/p>\n

\"\"<\/div><\/div><\/div><\/p>\n

The characteristics of my Alta Langa<\/h3>\n

Let’s get to the point, let me tell you what came out<\/strong>.<\/p>\n

I wanted this product to be a further expression of my Piedmontese character<\/strong>, as well as to demonstrate that yes, we know how to produce great reds, but NOT ONLY. And in my opinion I succeeded<\/strong>!<\/p>\n

It is a Classic Method produced exclusively with Chardonnay grapes<\/strong>, particularly intense, with unquestionable elegance.<\/p>\n

On the palate it is fresh and dry<\/strong>, delicately acidic, but mitigated by a remarkable softness that makes it drinkable.<\/p>\n

Did I intrigue you? You can find it on our e-commerce, conveniently purchasable online. Click here<\/a>!<\/p>\n","protected":false},"excerpt":{"rendered":"

I think you can imagine the emotion of a producer introducing a new label, a long-awaited one too: I had to keep this project in the dark from many of you for 4 years. A small, risky and bubbly project: 1500 bottles of Alta Langa DOCG Metodo Classico, 100% Chardonnay grapes, surely a gamble for […]<\/p>\n","protected":false},"author":16651,"featured_media":2832,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[169],"tags":[],"class_list":["post-2836","post","type-post","status-publish","format-standard","hentry","category-news-events"],"yoast_head":"\nA few words about the newcomer, the Alta Langa Metodo Classico | Wine producers in La Morra | Alessandro Rivetto<\/title>\n<meta name=\"description\" content=\"I think you can imagine the emotion of a producer introducing a new label, a long-awaited one too: I had to keep this project in the dark from many of you\" \/>\n<meta name=\"robots\" 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