Stacks Image 335

Colombo Vino

SILVIANDRE
  GRAPES:  100% CHARDONNAY
 
 The Wine: The Chardonnay vines are between 35 and 40 years old and are planted in calcareous-marne soil.  The guyot training system is used on the vines.  Alcoholic fermentation takes place in temperature-controlled stainless steel tanks.  The wine is aged on the lees in stainless steel for four months and then for another two months in bottle before being released into the market.

Tasting Notes: “Silviandre” is pale yellow in color with hints of light green.  Fruity and floral on the nose, beginning with pineapple and white flowers, apple, and a bit of acacia and evolving into notes of crusty bread and honey (due to its maturation on the lees).  Soft and fresh on the mouth following through to the finish.  Excellent as an aperitif or with light appetizers.  Pairs well with white meat and fish dishes.    

APERTURA

 GRAPES: 100% PINOT NOIR

.  

The Wine: The Pinot Noir vines are between six and 60 years old and planted in calcareous-marl soil.  The guyot training system is used on the vines.  Alcoholic fermentation takes place in temperature-controlled stainless steel at 23-25°C.  Malolactic fermentation is done completely in oak.  The wine ages for between 15 and 18 months in barrels, Tonneaux or large casks, and then for another six months in bottle before being released into the market.

Tasting Notes: “Apertura” is brilliant ruby red in color with garnet reflections upon aging. On the nose there are hints of wild red berry fruits such as cherry and bitter cherry, along with floral notes of rose hips and spices like vanilla and licorice.  The palate is warm and harmonious with elegant but decisive tannins.  There is good structure on the finish which predicts a fascinating evolution of the wine.  Pairs with roasted meats, mushrooms, and aged cheeses.   

PASTÙ TARDÌ

  GRAPES: MOSCATO D’ASTI

 

The Wine: The Pastu’ Tardì vines are between 35 and 40 years old and are planted in calcareous-marne soil.  The guyot training system is used on the vines.  Alcoholic fermentation of the dried grapes takes place in temperature-controlled stainless steel tanks.  The wine ages for two years in barrels and then six months in bottle before being released into the market.

Tasting Notes: Pastu’ Tardì is golden yellow in color with hints of acacia honey, preserves and candied fruit on the nose that develop into sweet spicy notes.  Profoundly sweet on the palate with balanced acidity and a long and harmonious finish. 

  

APERTURA MAXIMA

  GRAPES: 100% PINOT NOIR

                          

The Wine: The Pinot Noir vines are between six and 8  years old and planted in medium-textured soil.  The guyot training system is used on the vines.  Alcoholic fermentation takes place in temperature-controlled stainless steel at 23-25°C.  Malolactic fermentation is done completely in oak.  The wine ages for between 15 and 18 months in barrels, Tonneaux or large casks, and then for another six months in bottle before being released into the market.

Tasting Notes: “Apertura” is brilliant ruby red in color with garnet reflections upon aging. On the nose there are hints of wild red berry fruits such as cherry and bitter cherry, along with floral notes of rose hips and spices like vanilla and licorice.  The palate is warm and harmonious with elegant but decisive tannins.  There is good structure on the finish which predicts a fascinating evolution of the wine.  Pairs with roasted meats, mushrooms, and aged cheeses.   

PASTÙ MOSCATO D'ASTI

  GRAPES: MOSCATO D’ASTI

                       

The Wine: The Pastù vines are between 35 and 40 years old and are planted in calcareous-marne soil.  The guyot training system is used on the vines.  Alcoholic fermentation of the dried grapes takes place in temperature-controlled stainless steel tanks.  The wine ages for two years in barrels and then six months in bottle before being released into the market.

Tasting Notes: Pastù color is brilliant pale yellow. The bouquet is intense, characteristic and fragrant, with hints of sage, wisteria, acacia and white musk. Fresh, compelling aromas. The palate is invitingly sweet, with good acidity and enterprisingly aromatic. Balanced, lively and fresh. Perfect with typical Piedmont hazelnut pastries, like hazelnut cake, "ugly but good" cookies and amaretti. The pairing with cheese and charcuterie during an aperitif with friends is also intriguing.