Spumante Extrabrut San Giovanni
Dedicated to our three grandfathers: Giovanni Porello, Giovanni Olivero and Giovanni Cordero. Three Giovannis, three winegrowers and three lovers of the land and wine. It was born in 2010 and is the second member of the Antica Cascina Conti di Roero sparkling wine family, created from Gigi’s passion for bubbly. We make about two thousand bottles, exclusively from native Roero grape varieties: Arneis and Nebbiolo, picked before they are fully ripe, when the acidity is still very evident. Interesting note: we always present a preview of this wine for San Giovanni (Saint John’s day), on the 24th of June.
Municipal district: Vezza d’Alba
Grape variety: 80% Arneis, 20% Nebbiolo
Altitude (above sea level) 250 metres
Soil: sandy with a small amount of clay and lime
Vine training system: Espalier-Guyot
Age of vineyard: 20 years
Harvest: the grapes are harvested by hand into 20-kg crates at the end of August.
Vinification: immediately after hand-picking and meticulous selection, the grapes are soft pressed. The must is left to settle and then undergoes temperature controlled fermentation at 17-18°C in steel tanks. In spring, the base wine, with the addition of sugar and selected yeasts (“liqueur de tirage”), is bottled. The bottles are laid down horizontally in large crates and kept at a constant temperature of 12-14°C for at least 18 months, during which the prise de mousse takes place (2nd fermentation). Subsequently, the bottles undergo “remuage” (shaking) to detach the sediment from the sides of the bottle and encourage it to move towards the cork of the bottle, which is now positioned upside down. This is followed by “dégorgement” (disgorging or elimination of the lees) and the topping up of the bottles with a small dose of “liqueur d’ expédition”. The sparkling wine is then corked and left to rest in the bottle for a few months before being released for sale.
Ageing: at least 60 months in the bottle, on its own yeasts.
Sugar: 3 g/l
Sensorial overview: straw yellow with a fine and persistent perlage; scents of crusty bread, yeast, white flowers and honey; dry with a slightly acid touch
Serving temperature: 6-8 °C
Pairing: raw fish, plateau royal, fried fish, vegetables, white meat
Our recommendation: prawn and courgette tempura
When to drink it: a summer dinner in the garden with your dearest friends