Castello di Cigognola
Barbera Leggermente Appassito L'Ala 2022
Other years:
2021| Denomination | IGT Provincia di Pavia |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Barbera |
| Aging | 10 months in 600-litre tonneaux |
| Other years | 2021 |
- Origin: Still red wine made from 100% Barbera, IGT Provincia di Pavia, Lombardy.
- Winemaking: Cane-cutting for slight drying (appassimento), whole-cluster fermentation.
- Ageing: 10 months in 600-litre tonneaux to support the overall structure of the wine.
- Profile: Aromas of cherry, redcurrant, Mediterranean scrub and spices, with a mineral finish.
- Serving: Decant for an hour and serve at 16–18°C. Alcohol content 14.5%, 0.75 L bottle.
Description
What type of wine it is
L’Ala from Castello di Cigognola is a still red wine made from Barbera grapes grown in the Province of Pavia. It stands out for its whole-cluster fermentation and a slight withering achieved by cutting the shoot, a technique that concentrates its aromatic profile. Ten months of ageing in barrels defines an enveloping style, capable of balancing natural freshness with a refined softness. The nose offers notes of Mediterranean scrub and dark spices on a backdrop of cherry and redcurrant, complemented by elegant floral hints and a mineral finish.
Where it comes from
This wine originates in Lombardy, in the heart of the Province of Pavia's landscape. The identity of L’Ala is deeply linked to the territory and the meticulous care of Castello di Cigognola. The expression of the variety is enriched thanks to the slight natural withering, an agronomic practice aimed at intensifying aromatic depth and extract. In the glass, it presents a bright ruby red colour, faithfully reflecting the territorial footprint and the optimal microclimatic conditions in which the grapes ripen.
How it is produced
Production involves drying on the vine to encourage a natural concentration of aromas in the berries. The subsequent whole-cluster fermentation preserves the integrity and precision of the fruit, offering the palate a sip enhanced by a delicate sweetness. Ten months of ageing in barrels is essential for integrating the spicy nuances and supporting the wine's overall structure. Decanting for about an hour before serving, at a temperature between sixteen and eighteen degrees, is recommended to fully appreciate every nuance.
History and curiosities
Castello di Cigognola L’Ala 2022 is a 100% Barbera produced using the ancient technique of cane-cutting. The interruption of the sap flow induces light natural withering, concentrating the precious aromas and extracts. The berries, bathed in sunlight, develop a broad aromatic spectrum where vibrant acidic notes blend into a soft sweetness.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 2000
- Oenologist: Giuseppe Caviola, Federico Staderini, Nicolas Secondé
- Bottles produced: 150.000
- Hectares: 28
In 2020, the following were awarded: Castello di Cigognola Gian Marco e Letizia Moratti Rosé was awarded by Merum (1 heart) and a bronze medal by The Italian WIne Competition; Castello di Cigognola Gian Marco e Letizia Moratti Dodici Dodici was awarded a silver medal by The Wine Competition; Castello di Cigognola Gian Marco and Letizia Moratti Barbera Provincia di Pavia Barberasso 2018 was awarded 92 points by Luca Maroni and bronze medal by The Italian Wine Competition; Castello di Cigognola Gian Marco e Letizia Moratti Cuvèe More Brut was awarded 90 points by Merum (1 heart), The Wine Hunter (Red), Luca Maroni and silver medal by The Wine Competition; Castello di Cigognola Gian Marco and Letizia Moratti Cuvèe dell'Angelo 2012 has been awarded by Merum (1 heart), by The Wine Hunter (Gold), by Bibenda with 5 bunches, by Doctor Wine with 96 points and with the gold medal from The Wine Competition; Castello di Cigognola Gian Marco and Letizia Moratti La Maga has been awarded with the silver medal from The Wine Competition; Castello di Cigognola Gian Marco and Letizia Moratti cuvèe More Pas Dose was awarded by Merum (2 hearts) and by Gambero Rosso with 3 red glasses; Castello di Cigognola Per Papà was awarded by The Wine Hunter (Red) and with the bronze medal by The Wine Competition. Read more
| Name | Castello di Cigognola Barbera Leggermente Appassito L'Ala 2022 |
|---|---|
| Type | Red still |
| Denomination | Provincia di Pavia IGT |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Barbera |
| Country | Italy |
| Region | Lombardy |
| Vendor | Castello di Cigognola |
| Story | History and curiosities Castello di Cigognola L’Ala 2022 is a 100% Barbera produced using the ancient technique of cane-cutting. The interruption of the sap flow induces light natural withering, concentrating the precious aromas and extracts. The berries, bathed in sunlight, develop a broad aromatic spectrum where vibrant acidic notes blend into a soft sweetness. |
| Origin | Province of Pavia, Lombardy, Italy |
| Production technique | Whole-bunch fermentation; light withering of the grapes using the ancient technique of cane cutting (interrupting the flow of fluids to the bunch). |
| Wine making | Whole-bunch fermentation; light drying of the grapes achieved using the ancient technique of cane cutting, which interrupts the flow of liquids to the bunch, concentrating the juice. |
| Aging | 10 months in 600-litre tonneaux |
| Allergens | Contains sulphites |