描述
Classic Method Brut Sparkling Rosé, produced by Colombo Cascina Pastori in Piedmont. 12.5% ABV, 100% Pinot Noir. 0.75 L bottle, 2021 vintage. An Alta Langa DOCG born from the passion of Andrea Colombo and the experience of winemaker Riccardo Cotarella. The secondary fermentation takes place in the bottle according to the Classic Method for approximately 40-50 days in Colombo's cool underground cellars, followed by a minimum 60-month maturation on the lees. Intense, bold, deep, and enveloping elegance, with mineral notes reminiscent of talcum powder and face powder, typical Pinot Noir notes of raspberry, redcurrant, and red spring flowers. Fine and very persistent perlage. Well-balanced between body and freshness, excellent structure, silky and harmonious perlage on the palate, it displays an interesting savory and minerality.
詳細資訊
珍珠泡沫
香水
顏色
味道
服務於:
06 - 08 °C.
長壽:
05 - 10 years
搭配
- 創業年份: 2004
- 釀酒師: Riccardo Cotarella, Daniele Carboni
- 生產的瓶子: 70.000
- 公頃: 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. 閱讀更多
| 名称 | Colombo Alta Langa Rosè Brut 2021 |
|---|---|
| 类型 | Rosé 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% 按體積 |
| 葡萄品种 | 100% Pinot Nero |
| 国家 | Italy |
| 产地 | Piedmont |
| 供应商 | Colombo Cascina Pastori |
| 产地 | Bubbio (AT) |
| 气候 | Altitude: 250 m. a.s.l. |
| 栽培系统 | Guyot |
| 每公顷产量 | 65 q. |
| 收获 | Made exclusively from 100% Pinot Noir grapes, selected in the vineyard, hand-picked in small crates and sourced exclusively from vineyards in Bubbio, in the province of Asti. |
| 酿酒工艺 | After the harvest, a very soft pressing follows. The must undergoes static clarification followed by fermentation at a controlled temperature (12 - 13 °C) in stainless steel tanks. |
| 陈酿 | Refermentation takes place in the bottle according to the Metodo Classico for around 40 - 50 days in the cool underground cellars in Colombo, followed by a minimum of 60 months on the lees. Traditional remuage on pupitres and dégorgement à la glace. An ideal period of bottle ageing follows. |
| 总酸度 | 6.98 gr/L |
| 干提取物 | 19.4 gr/L |

