In the past, varieties of the Rossese bianco grape were widespread in Liguria and Piedmont. A small quantity of one of these varieties survives in the Langhe, where it has long been certified as an authorised grape variety in the national register of wine grapes.
Appellation: Langhe Rossese Bianco Doc
Municipality: Monforte d’Alba
Grape: 100% Rossese Bianco di Langa
Surface area: Approximate one hectare
Vineyards: Sant’Anna vineyard: Lequio Formation soils. North-easterly exposure, at an altitude of approximately 450 m above sea level. Salicetti vineyard: Diano Sandstone soils.
North-westerly exposure, at an altitude of approximately 450 m above sea level.
Year planted: 2008 and 2011
Vine training system: Guyot
Vine density: 5000 plants/ha
Yield: 5.0 tonnes/ha
Vinification: The grapes are harvested by hand and sent immediately to be vinified. The grapes are destemmed and pressed, after which the decanted must ferments, initially in steel tanks. Subsequently, during the final phase of fermentation, while part of the mass remains in the steel vat to complete fermentation and refinement on lees, the other part is transferred with its fine lees to French oak barriques where fermentation is completed and where it remains on lees. Regular batonnage is carried out for about 12 months in order to bring the yeasts back into suspension in the various containers. These masses are blended together before bottling.
