Gian Luca Colombo
Pinot Nero 2024
| Denomination | DOC Langhe Pinot Nero |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Pinot Nero |
| Aging | Aged for 12–14 months in large Austrian oak barrels, sometimes also in terracotta; bottled after approximately 12–14 months. |
- Denomination and variety: Langhe DOC, 100% Pinot Noir, 2024 harvest
- Hillside vineyards: located in Novello and Dogliani, altitude 350–550 metres, organic and biodynamic cultivation
- Prolonged vinification: maceration on the skins for 22–40 days at controlled temperature
- Aged in wood: 12–14 months in large Austrian oak barrels, occasionally in terracotta
- Serving and pairings: decant for 1 hour; suitable for pork, game and mature cheeses
Description
What kind of wine it is
Gian Luca Colombo's Pinot Noir is a still red wine from Piedmont, classified as Langhe. It is made from Pinot Noir grapes grown according to the principles of organic and biodynamic agriculture, with a handcrafted approach that excludes invasive technological manipulation. Maceration on the skins and ageing in large Austrian oak barrels give it an elegant, clear and structured flavour profile, with excellent potential for ageing. Its versatility makes it ideal for pairing with pork-based dishes, game dishes and generous boards of mature cheeses, ensuring a satisfying tasting experience.
Where it comes from
The soul of this wine takes shape in the Langhe, among the hills of the municipalities of Novello and Dogliani. The vineyards stretch at altitudes between 350 and 550 metres above sea level, an essential factor in preserving the finesse of Pinot Noir and supporting its natural freshness. The protection of local biodiversity and the use of targeted agricultural interventions allow for a faithful reflection of the territory of origin, offering a coherent, measured and unforced expression.
How it is produced
The harvest takes place in September, following the rhythm of the season. Vinification involves a slow maceration on the skins at a controlled temperature for a period ranging from 22 to 40 days, an ideal technique for extracting colour and defining the aromatic profile. Ageing continues for 12-14 months in large Austrian oak barrels, sometimes supported by the use of terracotta. This rigorous, low-impact method preserves the identity of the fruit, resulting in a final product of great purity.
History and Curiosities
For Gian Luca Colombo, cultivating Pinot Noir in the Langhe is a constant lesson in humility that faithfully reflects the soul of the Novello and Dogliani territories. Through rigorous organic and biodynamic farming, the winemaker adopts minimal intervention to enhance the authenticity of the fruit. After a maceration of 22-40 days, the wine matures for 12-14 months in large Austrian oak barrels and, at times, in terracotta. Thus, an artisanal label is born from a strictly limited production, capable of delivering in the glass a pure, sincere and unadulterated expression.
Tasting notes
Color
Taste
Serve at:
14 -16 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
No tricks. If you want to have good products, you don't need great technologies or sophisticated calculations, you simply have to use very, very good ingredients, cultivated at the right times and in the right ways, interpreting the most authentic essence of each variety, indulging what nature can generate spontaneously.
Cultivating is not a simple act, but we have no choice. An excellent wine is born from grapes that are healthy and full of life, which in turn are born from a nature that is not caged in monocultures and intensive farming practices, but within an agricultural organism with a high level of biodiversity, left free to grow, interact, proliferate, and cyclically regenerate.
Here, the time of ripening and harvesting, the containers and processing methods are different, carefully chosen each season, year after year. Life is continuous, cyclical movement, never monotonous. We have no written recipes or magic formulas; rather than controlling movement, we try to follow it to help it express itself in the best way possible.
The result is a production philosophy poised between numbers and instinct, between agricultural science and biodynamic sensitivity, between long experience and great humility, in the search, each time, for the perfect, unique, unrepeatable balance that we want to find in our wines and foods. A production that is inevitably limited but of the highest quality. Read more
| Name | Gian Luca Colombo Pinot Nero 2024 |
|---|---|
| Type | Red still |
| Denomination | Langhe DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | Italy |
| Region | Piedmont |
| Vendor | Gian Luca Colombo |
| Story | History and Curiosities For Gian Luca Colombo, cultivating Pinot Noir in the Langhe is a constant lesson in humility that faithfully reflects the soul of the Novello and Dogliani territories. Through rigorous organic and biodynamic farming, the winemaker adopts minimal intervention to enhance the authenticity of the fruit. After a maceration of 22-40 days, the wine matures for 12 4 months in large Austrian oak barrels and, at times, in terracotta. Thus, an artisanal label is born from a strictly limited production, capable of delivering in the glass a pure, sincere and unadulterated expression. |
| Origin | Novello; Dogliani |
| Climate | Altitude: Novello 370 m a.s.l.; Dogliani 350 - 550 m a.s.l. |
| Harvest | September (from the first to the last week) |
| Fermentation temperature | Controlled temperature |
| Fermentation | From 22 to 40 days |
| Production technique | Macerazione sulle bucce di 22–40 giorni a temperatura controllata; affinamento 12–14 mesi in grandi botti di rovere austriaco, talvolta in terracotta |
| Wine making | Maceration on the skins for 22–40 days at controlled temperature; ageing for 12–14 months in large Austrian oak barrels, sometimes in terracotta, with minimal intervention. |
| Aging | Aged for 12–14 months in large Austrian oak barrels, sometimes also in terracotta; bottled after approximately 12–14 months. |
| Allergens | Contains sulphites |