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4 The Cru Artisan College Study Guide Excerpts taken from the Italian Wine Scholar Manual NEW HEIGHTS An Introspective On e Alta Langa DOCG,Ialy's Newest Sparkling Appelation ALTA LANGA DOCG Piedmont's production of sparkling wine dates back to the 19th century when Carlo Gancia introduced the tra- ditional method to the region in the 1850s after learning the process in Champagne. Despite this early foray into bottle-fermented sparkling wine, most of Piedmont's sparkling wine production focused on wines made from Moscato Bianco via the tank method during the 19th and 20th centuries. It wasn't until the early 1990s that a group of Piedmontese producers launched the "Spumante Metodo Classico in Piemonte" project, which aimed to produce high-quality bottle-fermented sparkling wines based on Pinot Noir and Chardonnay. In 2002, a specific DOC for metodo classico (traditional method) sparkling wines was created: Alta Langa. ese bottlings increasingly made gains in stature and recognition, prompting the appellation to be quickly promoted to DOCG in 2011. Tom Stevenson, considered one of the world's leading authorities on Champagne and sparkling wines, has included the Alta Langa DOCG among the world's most promising and exciting sparkling wine appellations. THE AREA OF PRODUCTION: Alta Langa DOCG lies in the southern part of Piedmont. It covers almost all of the Langhe region in the provinces of Cuneo and Asti and extends eastward into the province of Alessandria. e vineyards are planted exclusively on hills and must be at a minimum altitude of 820 feet above sea level. e region's soils are moderately fertile and rich in marl, limestone, and clay. THE GRAPES: e wines must be crafted from a mini- mum of 90% Pinot Noir and/or Chardonnay, with Pinot Noir (known as Pinot Nero in Italy) usually playing the dominant role. e grapes must be hand-picked. Winemaker Alberto Lazzarino, President of Piedmont's Guild of Winemakers, will explore the details and evolution of this region's bright, new sparkling star. These bottle-fermented sparkling wines are produced in white and rosé styles. They must always be vintage dated and are required to spend a minimum of 30 months on the lees. There is also a riserva version that must spend at least 36 months on the lees. These complex wines combine intensity of fruit with a lingering autolytic character. CUVÉE AURORA ROSÉ GRAPE VARIETY: 100% Pinot Noir REGION/DENOMINATION: Piedmont, Alta Langa DOCG VINEYARDS: The wine is produced from grapes grown in the hilltop vineyards of the Alta Langa area, located south of Alba in Piedmont, in a mixture of clay and calcareous soil. WINEMAKING: One hour of skin contact and cold maceration prepares the grapes for soft crushing. The must is clarified and fermented at a controlled tempera- ture of 17 degrees Celsius. The final cuvée consists of 90% clear wine and 10% of the previous vintage wine aged in French oak barriques. Fermentation takes place in the bottle (classical method), while yeast contact is extended for at least 24 months followed by traditional hand-riddling (remuage) on pupitres and dégorgement à la glace. A period of bottle-aging follows. The Wines