The Alta Langa DOCG Riserva Pas Dosé Ettore Germano is made from 100% Pinot Noir grapes, harvested manually. Whole bunch pressing of which the first press only is used. Low-temperature fermentation, partly (50%) aged in 500lt French oak tonneaux and the remaining (50%) in stainless steel where it matures for 7/8 months. After bottling, which takes place in the spring, the wine remains in the bottle on lees for at least 65 months before disgorgement.
Since 1856, the Germano family has seen four generations of devotion to both their viticulture and excellent wine production. The estate lies on one of the most important crus of Serralunga d’Alba named “Cerretta”, a hill with a wide winegrowing area facing South, South-West. Germano’s 6.6 hectares of vineyards are dedicated to the cultivation of Chardonnay, Barbera, Dolcetto and Nebbiolo, while a smaller area is reserved for Riesling and the indigenous white grape Nascetta. The Germano family is blessed with some of the very best vineyards, owning vines in Lazzarito (a true grand cru), Cerretta, Prapò and now, thanks to an inheritance, even the legendary Vigna Rionda, which many experts consider the single greatest Barolo vineyard of all. Sergio and his wife Elena manage the estate from viticultural to winemaking to sales. Sergio’s wines have steadily improving for the last decade, and today we are proud to represent one of the most talented winemakers from Piedmont. Having all of his red vineyards situated within Serralunga, enables Sergio to make characteristically powerful, muscular and intense wines, that are the biggest, richest and most long-lived of all Barolo. Using what may appear to be very modern techniques (stainless steel), the driving force behind the winemaking here is actually solid tradition. Fermentation is short, around 12-15 days, in open wooden fermenters and maturation is completed in a variety of barrel sizes (225 litres and upwards) made from up to two year old French oak. Ettore Germano is devoted to both passion and tradition but also evolution. The believe that the smallest details can vary the final result, which is seen in their viticultural and vinicultural work.