MARIN FALCONE
METODO CLASSICO
MARIN FALCONE: THE TRADITIONAL METHOD
with at least 4 years on the lees in Alta Langa, Piedmont!
THE TRADITIONAL METHOD OF ALTA LANGA
The vineyard is in the mountain municipality of Cissone, at 650m above sea level,
in the heart of the Alta Langa,
20 minutes from Barolo,
where the climatic conditions are ideal for the production of grapes intended for the classic method.
The mountain climate allows you to maintain a unique freshness and minerality.
Do you want to live the tasting experience?
With the visit to the winery in Alba you will be able to understand the secrets of the production of the Metodo Classico by one small artisanal winery and discover our completely unique approach to the area!
The tasting involves tasting the wine on the market and also the one still being refined on the yeasts.
You will thus have a unique experience: you will understand theevolution of wine over time and why with the right wait, for us at least 4 years from the harvest, extraordinary results can be obtained.
Our story starts from the aim to express in the more unique and personal way the Alta Langa area in Piedmont, just 20 minutes from Barolo, with Metodo Classico italian sparkling wines.
Alta Langa is an area with great potential and its history is only just beginning.
The Langhe region is known throughout the world for Barolo and Barbaresco, but following the hills and rising in altitude you will find the ideal climatic conditions for the production of Metodo Classico sparkling wines, with the same extraordinary terroir and geological conformation of Langhe.
WHY THE METODO CLASSICO?
We are so convinced of the Alta Langa area that we are sure it will soon become recognized as one of the best places in the world to produce Metodo Classico bubbles.
The results excite us and as in all the great wine-growing areas of the world, here too the wines require time to best express their qualities, which is why we refine the wine to at least 4 years before proposing it.
A patient wait that pays!
We work differently: instead of producing wine from a single vintage, we have fun every year composing the blend using different vintages and our reserve wine aged in barrique.
The effect is unique: complex aromas of ripe fruit, great silkiness and extraordinary drinkability.
Seeing is believing!
WE ARE IN ONE OF THE HIGHEST MUNICIPALITIES OF THE ALTA LANGA: CISSONE, AT 650M ALTITUDE
The height and mountain climate allow you to reach an extraordinary result: at the time of harvest (end of August - September) the grapes reach a degree of maturity combined with an exceptional freshness that would be impossible to obtain at lower altitudes.
The result? Fresh wine and at the same time soft, creamy, very pleasant!
We're in no hurry: we let our Metodo Classico refine for at least 40 months on the yeasts at a controlled temperature. Only at the moment that we consider optimal, we put it on the market. We manage to get it so a rich straw yellow color, a fine perlage, complex aromas of aromatic herbs and ripe fruit, a long persistence on notes of sweet almond.
THE METODO CLASSICO ITALIAN SPARKLING WINE IN A BRIEF SUMMARY
- Harvest of the grapes and first fermentation in steel tanks and barriques;
- Bottling with the addition of sugar and yeasts so that the second fermentation will take palce in the bottle and therefore the production of bubbles;
- Long wait and aging of the wine on the yeasts for at least 40 months at a controlled temperature. The right time is essential to achieve complexity and delicacy;
- Disgorgement (removal of yeasts and crown cap) and application of the mushroom cap
- Wait another 6 months and launch on the market
Lorenza
“Beautiful tasting experience! We tasted 3 sparkling wines from the cellar, certainly among the best in the area. Thank you very much and see you next time!"
Filippo
"Excellent tasting and visit! Piedmont is best known for red wines but the future is certainly bright for sparkling wines!
Highly recommended tasting ❤️"
THE METODO CLASSICO ITALIAN SPARKLING WINE IN A BRIEF SUMMARY
Our way
- Harvest of the grapes and first fermentation in steel tanks and barriques;
- Bottling with the addition of sugar and yeasts so that the second fermentation will take palce in the bottle and therefore the production of bubbles;
- Long wait and aging of the wine on the yeasts for at least 40 months at a controlled temperature. The right time is essential to achieve complexity and delicacy;
- Disgorgement (removal of yeasts and crown cap) and application of the mushroom cap
- Wait another 6 months and launch on the market