Alta Langa Blanc del Noir 2018, Casa E. di Mirafiore, Piemonte

In the glass it has a straw-yellow colour with light golden reflections and a fine, persistent perlage that contributes to enhancing the aromas of fruit with white pulp, dried fruit, and bread crust. On the palate you immediately perceive the typical structure of Pinot Noir enhanced by the pleasant creaminess of the bubbles. Long persistence, freshness, and excellent flavor are the sensations that endure in the mouth and in the memory after tasting Alta Langa Mirafiore.

This illustrious estate was originally bought by the first King of Italy in 1858, and then shaped into the world’s top Barolo brand by his son, Emanuele Alberto Guerrieri, Count of Mirafiore, hence the name Casa E di Mirafiore. Sadly the estate did not survive the Great Depression and was split up by various creditors.

It was eighty years later that the well-known and widely respected entrepreneur Oscar Farinetti embarked on a journey to restore Casa E di Mirafiore to its full glory. Firstly, he reallocated the original 25 hectares of prime vineyards and historic cellars from Fontanafredda, his other winery. Then, in 2011 Farinetti managed to buy back the Casa E di Mirafiore brand name which had been purchased by a third party. This was not without a price! – it cost him lunch as the owner understood the historical importance at stake.

After being harvested in small crates of about 20 kg, the grapes are immediately transferred to the cellar and poured directly into the presses. A soft and delicate pressing extracts about 50% of the yield in grape must. The must is then transferred into temperature-controlled tanks, where it stays for 24 hours and where decanting allows the coarser parts to deposit on the bottom of the tank and to be separated from the limpid part by a subsequent racking operation.

Fermentation lasts about 20 days, maintaining temperatures between 18 and 20°C. After the fermentation, the wine ages on its lees until the following spring. In May, the wine is ready for a second fermentation, in the bottle, followed by further ageing on the lees for a good 36 months in a cool and dark environment, as per the traditions of Spumante Metodo Classico.