Colombo Cascina Pastori
Alta Langa Blanc de Blancs Brut 2022
| Denomination | DOCG Alta Langa |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Chardonnay |
| Aging | The prise de mousse takes place in the bottle according to the Traditional Method for about 80 days in Colombo's cool underground cellars, followed by a minimum period of 30 months on the lees. Traditional remuage on pupitres and disgorgement à la glace. This is followed by an ideal period of bottle ageing. |
- Origin Alta Langa DOCG: Classic method sparkling wine produced in Bubbio, Piedmont
- Grapes and style: 100% Chardonnay, Blanc de Blancs Extra Brut vintage 2022
- Ageing on the lees: minimum 30 months, bottle refermentation for around 80 days
- Aromas: hints of white flowers, green apple, bread crust, hazelnut butter and flint
- Taste: fine and persistent perlage, savouriness, long finish with notes of pastry and honey
Description
What kind of wine it is
The Alta Langa Blanc de Blancs Extra Brut by Colombo Cascina Pastori faithfully interprets the soul of Chardonnay. Produced according to the principles of the Traditional Method, it stands out for its bright golden colour and a fine, persistent perlage. The bouquet reveals hints of green apple, acacia flowers, bread crust and mineral notes of flint. On the palate, the Extra Brut nature highlights a pronounced savouriness and a silky mousse, finishing with a persistent finale enriched by nuances of pastry and honey.
Where it comes from
This sparkling wine originates in Piedmont, among the hills of Bubbio, in the heart of Alta Langa. The vineyards, trained using the Guyot system, ensure grapes of excellent concentration. The terroir imparts a distinct mineral character and a rigorous personality to the wine. The altitude of the rows preserves the lively acidity essential for long ageing, offering a territorial expression of great structural elegance.
How it is produced
After manual harvesting, the bunches undergo a very gentle pressing to extract only the free-run must. The initial fermentation takes place in stainless steel tanks at a controlled temperature. The secondary fermentation in the bottle, as required by the Traditional Method, is followed by ageing on the lees for at least thirty months. The process concludes with riddling and disgorgement à la glace, essential steps to ensure clarity and expressive precision.
History and Curiosities
This Blanc de Blancs is born from the Colombo family's deep passion for viticulture, with historical roots dating back to Roman times.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 2004
- Oenologist: Riccardo Cotarella, Daniele Carboni
- Bottles produced: 70.000
- Hectares: 10
After the purchase, in 2004, of the nine hectares of vineyards surrounding Cascina Pastori, the business began in 2006 with the inauguration of the new winery, conceived in full respect of the surrounding environment. But a 'fortuitous' meeting in July 2010 allowed the company to broaden its perspective.
From the moment the company and oenologist Riccardo Cotarella met, the new era of the winery Azienda Vitivinicola Colombo Antonio e Figli began. Read more
| Name | Colombo Alta Langa Blanc de Blancs Extra Brut 2022 |
|---|---|
| Type | White classic method sparkling wine extra brut |
| Denomination | Alta Langa DOCG |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Chardonnay |
| Country | Italy |
| Region | Piedmont |
| Vendor | Colombo Cascina Pastori |
| Story | History and Curiosities This Blanc de Blancs is born from the Colombo family's deep passion for viticulture, with historical roots dating back to Roman times. |
| Origin | Bubbio (province of Asti), Piedmont |
| Cultivation system | Guyot |
| Plants per hectare | 5200 |
| Yield per hectare | 70 q/ha |
| Harvest | 100% Chardonnay grapes, selected and hand-picked only from the finest grapes of our high hillside vineyards. |
| Fermentation temperature | 13–14 °C |
| Fermentation | Approximately 80 days |
| Production technique | Traditional method (bottle fermentation) |
| Wine making | After manual harvesting, a further selection is carried out in the winery; this is followed by very gentle pressing, static clarification of the free-run must, and alcoholic fermentation at a controlled temperature (13–14 °C) in stainless steel tanks. The prise de mousse takes place in the bottle according to the Traditional Method for about 80 days, followed by ageing on the lees for at least 30 months, traditional remuage on pupitres and disgorgement à la glace, then further ageing in the bottle. |
| Aging | The prise de mousse takes place in the bottle according to the Traditional Method for about 80 days in Colombo's cool underground cellars, followed by a minimum period of 30 months on the lees. Traditional remuage on pupitres and disgorgement à la glace. This is followed by an ideal period of bottle ageing. |
| Total acidity | 6.2 gr/L |
| Residual sugar | 4.0 gr/L |
| Dry extract | 19.4 gr/L |
| Allergens | Contains sulphites |