Montalbera proudly unveils its first Alta Langa, a refined expression of the terroir of Castiglione Tinella, the homeland of founder Enrico Riccardo Morando. This excellent sparkling wine, a pure Chardonnay vintage, is born from an innovative approach to quality, conceived by the oenologist Nino Falcone in the role of Chef de Cave, in collaboration with Franco Morando, General Manager and beating heart of the company. The goal is to create a wine that represents the natural evolution of the iconic Metodo Classico Pas Dosè 120+1, preserving intact the elegance and identity of the denomination.
With this new creation, Montalbera strengthens its commitment to enhancing its roots and to winemaking innovation:
“We celebrate the excellence of a territory that gave birth to our family, expressing an authentic bond with Castiglione Tinella, where every harvest tells a story of passion and dedication. We want to return to the Classic Method its true essence, enhancing the purity, the uniqueness of our land, letting ourselves be guided by nature. Every vintage is a new beginning, an opportunity to find the balance between opposites: lightness and concentration, freshness and maturity, evolution between oxidation and reduction. Time is an essential but unpredictable factor: after 36 months on the lees, harmony is achieved, after 5 years the expressive intensity and depth, after 10 years the integrity and complexity that make my Alta Langa unique.” comments Franco Morando.
Montalbera’s first Alta Langa
Montalbera’s first Alta Langa comes from a plant located in Castiglione Tinella, a particularly suitable area, where altitude and soil composition, rich in tuffaceous and calcareous marl, give the wine vibrant freshness and impeccable structure.
Obtained by soft pressing of pure Chardonnay grapes, grown on calcareous-clayey soils at an altitude between 400 and 600 meters above sea level, it follows the strict dictates of the Alta Langa Docg production regulations.
Fermentation takes place in stainless steel at a controlled temperature (16-18°C), followed by aging for 36 months on its own yeasts in environments with a constant temperature of around 12°C. The dégorgement is carried out without the addition of liqueur d’expédition, using exclusively wine from the same cuvée for topping up, to enhance its purity and authenticity.
It has a bright straw yellow color with greenish reflections. The perlage is fine, continuous and persistent, a distinctive sign of a long maturation on the yeasts. The bouquet is elegant and complex, with notes of candied fruit, ripe citrus fruits and brioche bread, enriched by mineral and floral nuances. On the palate it stands out for its freshness, creaminess and enveloping, with a lively acidity that gives tension and longevity. The sip is broad and savoury, with a harmonious finish characterized by elegant citrus and mineral hints. The nose reveals delicate notes of bread crust and a slight hint of focaccia, followed by intriguing mineral nuances, with a hint of gunpowder. In the mouth it stands out for its complexity and great drinkability, typical of high-altitude sparkling wines.
Aged for 36 months on the lees and strictly Blanc de Blancs Pas Dosé, Montalbera’s first Alta Langa represents a perfect balance between classicism and research, testifying to the company’s constant dedication to excellence.
