Alta Langa DOCG Riserva Giulio I harvest 2012 extra brut VINTAGE: 2012 DEGREES: 12.5° WINERY: TOSTI 1820 Municipality of origin....
WINERY: TOSTI 1820
|Municipality of origin||Vineyards belonging to the municipalities of Vesime, Bubbio and Cassinasco in the area delimited by the production regulations located at a minimum altitude of 350 meters above sea level.
|Grapevine||100% Pinot noir|
|Name||Alta Langa DOCG
|Soil type||Mainly calcareous-clayey.
Manual harvesting of the grapes in perforated boxes, from mid to late August.
|Year of the vineyards||1980
Soft pressing of the whole grape.
FIRST FERMENTATION: the must is fermented at a temperature of 14 ° C for about 30 days. Stop for 5 months on the fine lees with batonnage to obtain the very fine perfumes derived from the lysis of the yeast cells.
NUMBERED BOTTLES: 9765
|Features||FOAM: soft, abundant.
PERLAGE: fine, constant and persistent.
COLOR: pale golden yellow with bright reflections.
BOUQUET: very intense and elegant, complex, with floral scents that are complemented with hints of ripe fruit
TASTE: fine, savory and fresh, the aftertaste is persistent with vanilla notes that are caught in the long finish.
|Serving temperature:||6 -8 ° C|
|storage||Store in a cool, dry place away from light.|
|Awards and recognitions||2019 National competition Douja d’Or (IT) Giulio I Riserva 2009 Douja d’Or prize
2019 Blindtasted.com Giulio I Riserva 2009 91/100
2019 Mundus Vini Giulio I Riserva 2009 Gold Medal
2018 Falstaff Magazine Giulio I Riserva 2009 89/100
2017 Wine enthusiast Giulio I Riserva 2009 89/100
2017 Bibenda Giulio I Riserva 2009 4 Grapes
2017 National Competition Douja d’Or (IT) Giulio I Riserva 2009 Douja d’Or prize
2017 Decanter Giulio I Riserva 2009 Bronze Medal
2017 IWC 2017 Julius I Riserva 2009 Bronze Medal
2017 Italian Wines Espresso 90/100 Giulio I Riserva 2009 90/100
2017 Mundus Vini Giulio I Riserva 2009 Silver Medal
The 2012 vintage of Pinot Noir took place in the second half of August after a rainy spring optimal for flowering. The maturation period of the grapes was characterized by strong temperature variations between day and night. The cool nights, alternating with days of intense sun, favored the development of primary aromas, amplifying the fruity notes of the bunch. In the cellar, our winemakers took care of favoring the development of the other important aromas, the secondary ones, thanks to the frequent batonnage of the wine. Finally, a long rest on the lees for 72 months has amalgamated and refined all the aromas that Pinot Noir is able to express.
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