Winery GanciaCuvée 60 Mesi Alta Langa Brut Riserva
Sparkling wine
This wine is a blend of 2 varietals which are the Chardonnay and the Pinot noir.
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Cuvée 60 Mesi Alta Langa Brut Riserva of Winery Gancia in the region of Piedmont often reveals types of flavors of non oak, microbio or oak and sometimes also flavors of citrus fruit.
Food and wine pairings with Cuvée 60 Mesi Alta Langa Brut Riserva
Pairings that work perfectly with Cuvée 60 Mesi Alta Langa Brut Riserva
Original food and wine pairings with Cuvée 60 Mesi Alta Langa Brut Riserva
The Cuvée 60 Mesi Alta Langa Brut Riserva of Winery Gancia matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal curry, baked bread (tomato, mushroom, ham, cheese) or roast duck breast or duck fillet with dried apricots.
Details and technical informations about Winery Gancia's Cuvée 60 Mesi Alta Langa Brut Riserva.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Cuvée 60 Mesi Alta Langa Brut Riserva from Winery Gancia are 2009, 2010, 0, 2011
Informations about the Winery Gancia
The Winery Gancia is one of of the world's greatest estates. It offers 94 wines for sale in the of Alta Langa to come and discover on site or to buy online.
The wine region of Alta Langa
Piedmontese DOCG on the high Langhe hills (Alessandria, Asti, Cuneo) above 250 m. Metodo classico sparkling (90-100% Pinot Noir and/or Chardonnay, min. 30 months on lees, 36 for Riserva): fine creamy bubbles with notes of citrus, yellow apple, brioche, hazelnut, white flowers and chalky touch, taut and precise palate — the great classic sparkler of Piedmont. Also delicate rosés.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
