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When Antonio Deltetto took over from his father in his early twenties in 1977, he was fresh from university and full of new winemaking ideas that his father's meticulous cultivation of traditional varieties allowed him to develop. This spirit of innovation has stayed with him and he has passed this on to his children Carlo, Cristina and Claudia, who now all work for the estate. The estate covers 21 hectares of vineyard in the Roero, the gently hilly region on the northern bank of the Tanaro. The soil is sandier in this area and, as a result, the wines are more aromatic and less structured than those from the Langhe hills on the south bank.
This Classic Method Spumante was born in 1981 from Signor Deltetto’s passion for sparkling wines, experimenting with indigenous varieties: Arneis and Nebbiolo. In 1997, for the first time, Pinot Nero and Chardonnay were planted and, in 2000, the first Metodo Classico made with international varieties was released. From this passion for bubbles, in 2016 the first Alta Langa DOCG wine was born.
For qualification for the Alta Langa DOCG, vineyards must be located in the area of Alessandria, Asti and Cuneo, over 250m above sea level and on the hills (ie valley, damp and flat land is forbidden). The Deltetto vineyards are located in Roddino, a small town on the borders of the south-western Langa.
Deltetto lay claim to two vineyards facing north and west. One part is already in production and the other will go into production over the coming years. The former is located at the entrance of Roddino, overlooking the castle of Serralunga d’Alba. The other vineyard is located at the exit of Roddino, an area towards higher altitudes. The exposure of both is ideally sunny without reaching high temperatures, ensuring perfectly-ripening clusters, acidity, freshness and characteristic aromas.
Soil is marly, calcareous-clay, with moderate fertility.
Organic production, see here for more details.
The 2016 vintage is the first Deltetto Alta Langa Brut. Forthcoming are a Blanc de Blancs (100% Chardonnay) and a Blanc de Noirs (100% Pinot Noir).
The harvest is made by hand in the second half of August. Primary fermentation of the base wine is conducted at 18° C in stainless steel. Secondary, in-bottle fermentation is conducted at 12° C.
Tirage/lees ageing in-bottle for at least 30 months to promote complexity and flavour development. Riddling/remuage by gyropalette. Disgorged in January 2020.
55% Pinot Noir (Pinot Nero), 45% Chardonnay.
Dosage = 2.5g/litre (ie effectively Extra Brut).
Straw yellow pale colour with a fine, lasting finish with an intense bouquet of bread crust and brioche; dry, sapid and well-balanced.