The name
"Avremo" is an acronym, the result of combining the two initial letters of the names of the three vineyards where the grapes come from: AVene, REmondà, and MOrtizzo. While this name contains specific territorial references, it also embodies much deeper meanings. "Avremo" is a verb in the future tense, with the personal pronoun "we" in front, indicating the sense of a family, a community of people, strongly united to achieve a great result. It is also a reflection on the meaning of time, whose value is inestimable and irreplaceable in all human activities, including winemaking. A great wine is the product not only of talent and wisdom, but also of patience, a virtue in these increasingly turbulent and frenetic times, too often vilified and not rightly considered. "Avremo" reminds us that while the goal is important, the path taken to reach it is even more so, and we like to think of this future-tense verb as an invitation to hope and optimism.

The Vineyards
The three vineyards—Avene, Remondà, and Mortizzo—are all located in the high hills of the Alta Langa district, and are therefore characterized by a specific and highly suited to sparkling wine production. The altitude varies from 420 to 550 meters above sea level, and the soils, with their predominance of marly-limestone and their richness in minerals and microelements, are particularly suited to bringing elegance and finesse to the base wines. The planting density, varying from a minimum of 7,600 to a maximum of 8,500 vines per hectare, as well as the Guyot training system, fully guarantee the company's objectives of high and consistent quality.

Harvest Period
The ripening of all the grapes in the various parcels is carefully and constantly monitored to determine the correct harvest time for each batch. Depending on the vintage, harvest operations cover a period of about 20 days, from mid-August to early September.

Winemaking Technique
Each variety is obviously harvested, vinified, and aged separately. The grapes are pressed whole in a pneumatic press, carefully separating the final fractions of the must. After cold static decantation, the must ferments at a controlled temperature, mostly in steel tanks. About a third of the Pinot Noir and Chardonnay musts ferment in barriques and tonneaux, preferably second-use. The wines in the steel tanks, after an initial cleaning racking, spend the winter on their fine lees. A month before tirage, the base wine cuvée is prepared by assembling the various components. After light clarification and filtration, tirage and bottling take place around February of the year following the harvest.

Maturation
The slow secondary fermentation and subsequent maturation in the bottle, for a minimum of 30 months, take place in our cellars in Diano d'Alba, particularly suited for their natural temperature and humidity. After the long maturation period, disgorgement and bottling take place.

Sensory Characteristics

Color and perlage: The wine displays a beautiful straw yellow color with emerald highlights. The perlage is rich and diffuse, very fine. Whenever a chain of bubbles anchors itself in one spot in the glass, they maintain their upward flow toward the surface for a long time, like a frenetic, whirling, and incessant dance.

Nose: Of great finesse and personality, after a lovely opening of green apple and citrus, the aroma is enriched with elegant notes of hawthorn, fresh hazelnut, and biscuit, composing an olfactory panorama rich in colors and nuances.

Taste: Invigorating, juicy, and lively, with great balance and persistence, with a creamy and persuasive perlage that caresses the taste buds, ensuring a savory, long, clean, and refreshing finish.