Facta Classic Method Brut Sparkling Wine

Doux d'Henry 100% Vinified as a White, At Least 34 Months on the Lees, 12,5% ​​ABV – Independent Winemakers, Collina di Santa Brigida

Bread crust, dried fruit, and white flowers in a fine, persistent perlage: mountain bubbles born from a red grape that almost no one knows about.

Facta, Dellerba's Classic Method Brut Sparkling Wine

Making a classic method sparkling wine is an act of faith in time: you bottle a wine and leave it in the dark cellar for years, before knowing how it turned out. Facta by Alex and Andrea Dellerba takes this trust to the extreme with a choice that makes it almost unique: the grape is the Doux d'Henry, the rare red grape variety from the Pinerolo area, harvested by hand at the beginning of September at 540 metres on the Santa Brigida hill and vinified in white, that is, pressed immediately, without the must touching the skins, as is done in Champagne with Pinot Noir. After the first fermentation in steel, the wine is bottled with a crown cap and referments in the bottle; then it rests on its own yeasts for at least 34 months, almost three years, before disgorging. The result is a brilliant, golden brut sparkling wine with a fine, persistent perlage. It has aromas of bread crust, dried fruit, and white flowers, and on the palate it combines the freshness of the highlands, the creaminess of the yeasts, and the minerality of the sandy soil. The name, Facta, sounds Latin and definitive, like something done well and brought to completion: a wine that can rest in the cellar for years to come, signed by independent winemakers.
 
 
 

The roots of this sparkling wine lie in the cradle of Italian bubbles

Italian sparkling wines were born in Piedmont. In 1865, in Canelli, Carlo Gancia produced the first Italian sparkling wine using the bottle-fermentation method, after years of studying in the cellars of Reims. Since then, Piedmont has been the school of the classic method in Italy, even before Franciacorta and Trento. Facta fits into this tradition with a uniquely Pinerolo idea: using Doux d'Henry, a grape that doesn't exist anywhere else in the world. Grown almost exclusively in the Pinerolo area, where it produces light red wines and fragrant rosés, it is a variety that was at risk of extinction in the twentieth century and was saved by a handful of winemakers; its name, "Dolce di Enrico," links it in legend to the King of France, Henry IV, who is said to have appreciated it during his time in these valleys. Vinifying it as a white wine and making it sparkling for over thirty-four months on the lees, a period longer than that required for many non-vintage Champagnes, means treating a peasant grape like a great sparkling wine grape. It's the kind of gamble only two young, independent, and somewhat stubborn brothers could make.
 
 
 

Choosing Dellerba's Facta means taking care of the land

The classic method allows no shortcuts, and neither does the Dellerba vineyard. Facta's Doux d'Henry is grown using CCPB-certified organic methods, fertilized only with manure from the company's Piedmontese cows, on sandy soils that have never been worked deeply, with the cellar's energy produced by solar panels. manual harvesting at the beginning of September he picks the grapes with the acidity still high, essential for a sparkling wine; white winemaking requires delicate pressing and rapid times, and 34 months on the lees It's three years of capital tied up in the cellar, a choice a small winery makes only out of conviction. Nothing in this bottle has been rushed: the bubbles are born from a natural second fermentation, the complexity from time, the freshness from altitude. The hallmark of Independent Winemakers It guarantees that everything happened on a single hill. A sparkling wine like this is uncorked to celebrate, and drunk with the restraint a true celebration deserves.
 
 
 

Technical Data

• Type: Brut white sparkling wine, classic method
• Grape variety: 100% Doux d'Henry, vinified as a white wine
• Training system: Guyot
• Exposure: South-West
• Altitude: 540 m asl
• Soil: sandy, highly mineral
• Harvest: manual, early September
• Vinification: crushing and destemming with subsequent pressing; white vinification in steel tanks
• Second fermentation: second fermentation in bottle with crown cap; aged on the lees for at least 34 months; disgorgement at the end of the refinement
• Alcohol: 12,5% vol.
• Serving temperature: 8°C
• Storage: it can be stored for several years
• Certification: Independent Winemakers
• It contains SULPHITES

Organoleptic Examination

Visual examination. In the glass the Facta is a full golden yellow, with bright reflections that tell of the long months on the yeasts; beadwork It is fine and persistent, with thin chains that rise regularly and form a delicate crown on the surface. The clarity is perfect, a sign of careful disgorgement, and the consistency is that of a structured sparkling wine.

Olfactory examination. The nose opens on the bread crust and on the yeast, the unmistakable imprint of the classic method after almost three years of autolysis, and continues with the nuts, toasted almond and hazelnut, and with the white flowers, hawthorn, and acacia, recalling the aromatic and gentle origins of Doux d'Henry. The finish features notes of ripe apple and candied citrus, and a mineral, wet stone note from the sandy soils of Santa Brigida.

Taste test. In the mouth the attack is fresh and tense, with a pleasant acidity which the altitude keeps intact, immediately softened by an enveloping creaminess due to the long contact with the yeasts. The bubbles are fine and caressing, the body is medium, the sip is savory and dry, with the mineral shades which emerge in the finish along with the dried fruit. The aromatic persistence is long and clean, leaving the mouth ready for the next bite: a sparkling wine for meals, not just toasts.
 
 
 

Gastronomic pairings

Facta was born for theappetizer, where its acidity opens the appetite and its structure supports the tastiest appetizers, and for the Piedmontese appetizers: anchovies in green sauce, roasted peppers, cured meats, tomini and fresh cheeses, meat and vegetable salads. The table continues with fresh and light first courses, risotto with vegetables or sparkling wine itself, pasta with fish or herbs, and it pairs naturally with all fried dishes, from zucchini blossoms to fried vegetables and cheese, which the bubbles and freshness lighten. It is excellent with soft cheeses and delicate seafood. Serve at 8°C, in wide glasses rather than narrow flutes, to allow the nose to express notes of bread crust and dried fruit.
 
 
 

How to Best Use: Facta Classic Method Brut Sparkling Wine

• PIEDMONTESE APERITIF: ANCHOVIES WITH GREEN SAUCE, PEPPERS, AND SALAMI – Prepare the anchovies in green sauce with the Cetara Anchovy Fillets in Oil covered with chopped parsley, garlic and oil, and roasted the Organic Horn Pepper to be served in slices with a drizzle of oil and Salina Capers Seasoned by Slow FoodComplete the table with Corallina Salami from Tuscia in slices and the Organic Buffalo Braid instead of tomini: savory, sweet, smoky and fresh, everything that Facta bubbles can accompany.
• SPARKLING WINE RISOTTO WITH RADICCHIO AND PEARS – The first one is cooked with the same wine as the glass. Toast the Organic Baraggia DOP Brown Carnaroli Rice, blend generously with the Facta and cook with the broth; halfway through add the Round Red Radicchio into strips and, finally, cubes of Organic Williams Pears. Mix with the lactose-free caciotta Amerina cubed, a fresh cheese that melts without covering, and complete with theOrganic Dried ChivesThe bitterness of radicchio, the sweetness of pear, and the freshness of wine all in one dish.
• FRIED VEGETABLES IN SPARKLING WINE BATTER – The bubbles in the batter and in the glass. Mix the Organic Brown Rice Flour with the frozen Facta until you get a light batter, and fry the florets in deep oil Organic Sicilian Broccoli, the morsels of Organic Buffalo Mozzarella well dried and the segments of Roman artichoke from Lazio Serve piping hot with a spoonful of pesto. Rucola for dipping and a glass of Facta at 8°C, which cleanses the palate of fried food with every sip.

The Producer: Dellerba

Alex and Andrea Dellerba have been cultivating the Santa Brigida hill in Pinerolo since 2012: organic vineyards with Freisa, Barbera, Favorita, Malvasia, and the rare Doux d'Henry, orchards, pastures for Piedmontese cattle, and a farm with an educational farm. In the cellar built into the rock, where spring water keeps the environment cool and humid, the Facta bottles rest on the lees for almost three years: the most patient wine from two independent winemakers.
 
 
 

Ingredients

Doux d'Henry grapes. Contains SULPHITES.
 
 
 

Nutritional Values ​​(average values ​​per 100ml of product)

• Energy: 289,19 kJ / 69,12 kcal
• Alcohol: 12,5% vol.

Storage and Disposal

Store bottles upright or lying down, in a dark, cool place without temperature fluctuations: the sparkling wine can be stored for several years, enriching itself with notes of dried fruit and pastry. Refrigerate at least three hours before serving, or place in a bucket of water and ice for twenty minutes, and serve at 8°C. After opening, close with a sparkling wine cork and consume within a day or two. Disposal: bottle in the glass recycling bin, cork in the organic waste bin or designated collection points, wire cage in the metal container, and cap according to your local municipality's instructions.
 
 
 

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