描述
Brut classic method sparkling wine from the Alta Langa region of Piedmont, 12.5% ABV, produced by Colombo Cascina Pastori. 0.75 L bottle, 2021 vintage. A Blanc de Blancs born from a family's passion for viticulture, with roots dating back to Roman times. The hand-harvested Chardonnay grapes are carefully vinified, with a secondary fermentation in the bottle for approximately 80 days and a minimum of 30 months on the lees. The perlage is fine, dense, and persistent. Fine and complex, it expresses floral aromas of white-fleshed fruit, bread crust, and hazelnut butter. The color is bright gold with green highlights. It is elegant, with great balance and excellent persistence.
详情
气泡
香水
颜色
味道
服务于:
06 - 08 °C.
长寿:
05 - 10 years
搭配
- 创办年份: 2004
- 酿酒师: Riccardo Cotarella, Daniele Carboni
- 生产的瓶子: 70.000
- 公顷: 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. 阅读更多
| 名称 | Colombo Alta Langa Blanc de Blancs Brut 2021 |
|---|---|
| 类型 | White classic method sparkling wine brut |
| 葡萄酒名称 | Alta Langa DOCG |
| 年份 | 2021 |
| 容量 | 0,75 l |
| 酒精度 | 12.5% 按体积 |
| 葡萄品种 | 100% Chardonnay |
| 国家 | Italy |
| 产地 | Piedmont |
| 供应商 | Colombo Cascina Pastori |
| 产地 | Bubbio (Asti) |
| 栽培系统 | Guyot |
| 每公顷产量 | 7,000 kg/hectare |
| 收获 | Chardonnay grapes are selected and harvested by hand from only the best grapes from the company's vineyards. |
| 酿酒工艺 | After manual harvesting, further sorting in the winery is carried out to select only the best grapes, which is followed by a very soft pressing. The first must undergoes static settling, after which alcoholic fermentation takes place at a controlled temperature of 13 - 14°C in stainless steel tanks. |
| 陈酿 | Secondary fermentation takes place in the bottle according to the Classic Method for about 80 days in the cool underground company's cellars, with subsequent storage on the lees for a minimum period of 30 months. Traditional remuage on pupitres and dégorgement à la glace. An ideal period of bottle ageing follows. |
| 总酸度 | 6.2 gr/L |
| 残糖 | 4.0 gr/L |
| 干提取物 | 19.4 gr/L |

