Colombo Cascina Pastori
Piemonte Pinot Nero Apertura 2022
| Denomination | DOC Piemonte Pinot Nero |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Pinot Nero |
| Aging | Maturation for 15–18 months in tonneaux and large oak casks, followed by bottle ageing for at least 6 months |
- Grape variety and style: Still red wine, Piedmont DOC, made from 100% Pinot Noir grapes
- Aromas: Notes of black cherry, cherry, rose hip, violet and liquorice
- Palate: Warm and harmonious on the palate, with lively acidity and elegant, persistent tannins
- Vinification: 5-day cold maceration and fermentation in stainless steel at 23-25 °C
- Ageing and origin: Matured in oak for 15-18 months; originating from Bubbio
Description
Wine type
Apertura by Colombo Cascina Pastori is a still red wine with a Piemonte designation, produced from Pinot Noir grapes vinified in steel and aged in oak. The bouquet expresses intense aromas of small ripe red fruits, such as cherry and black cherry, enriched by notes of dog rose, violet and a subtle spiciness of liquorice and cloves. On the palate, it is warm, with well-integrated tannins and a lively acidity that enhances its solid structure, promising excellent potential for ageing over time.
Origin
This wine comes from the Asti Langa, in the municipality of Bubbio located in the Bormida Valley. The Pinot Noir vineyards are Guyot-trained with high density and strictly limited yields to ensure the maximum aromatic concentration of the clusters. The roots sink into deep calcareous-marly soils, formed by a precious mix of clay, marl and sand. These territorial characteristics give the wine an orderly flavour profile, ensuring remarkable finesse and a pleasantly savoury finish.
Production
The production process begins with cold maceration on the skins for five days, followed by alcoholic fermentation in steel at controlled temperatures. Malolactic fermentation takes place entirely in wood, allowing the tannic component to harmonise. Maturation continues for fifteen to eighteen months in tonneaux and large oak barrels, developing elegance and slight garnet highlights. Ageing concludes with at least six months of rest in the bottle.
History and curiosities
Produced in Bubbio, in the Bormida Valley of the Asti Langa, the Piemonte DOC Pinot Nero Apertura 2022 by Colombo Cascina Pastori pays tribute to the great Piedmontese winemaking tradition. Already highly acclaimed by international critics, this fine single-varietal red expresses a complex and fascinating identity that promises an extraordinary evolution over time.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- 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 Piemonte Pinot Nero Apertura 2022 |
|---|---|
| Type | Red still |
| Denomination | Piemonte DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | Italy |
| Region | Piedmont |
| Vendor | Colombo Cascina Pastori |
| Story | History and curiosities Produced in Bubbio, in the Bormida Valley of the Asti Langa, the Piemonte DOC Pinot Nero Apertura 2022 by Colombo Cascina Pastori pays tribute to the great Piedmontese winemaking tradition. Already highly acclaimed by international critics, this fine single-varietal red expresses a complex and fascinating identity that promises an extraordinary evolution over time. |
| Origin | Asti Langhe, Bubbio (Piedmont, Italy) |
| Soil composition | Marl, clay, sand |
| Cultivation system | Tablemount |
| Plants per hectare | 5,200 vines per hectare |
| Yield per hectare | 60 quintals per hectare |
| Fermentation temperature | 23–25°C |
| Production technique | Cold maceration on the skins (5 days); alcoholic fermentation in stainless steel at a controlled temperature (23–25 °C); malolactic fermentation carried out in wood; maturation for 15–18 months in tonneaux and large oak casks; bottle ageing for at least 6 months. |
| Wine making | Cold maceration on the skins for 5 days; alcoholic fermentation in stainless steel at a controlled temperature (23–25 °C); malolactic fermentation carried out entirely in wood; maturation for 15–18 months in tonneaux and large oak barrels; bottle ageing for at least 6 months. |
| Aging | Maturation for 15–18 months in tonneaux and large oak casks, followed by bottle ageing for at least 6 months |
| Total acidity | 5.1 gr/L |
| PH | 3.65 |
| Dry extract | 25.0 gr/L |
| Allergens | Contains sulphites |