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Pinéro

Challenge. Pinot Nero is the bane and delight of the greatest grape growers in the world: hard to cultivate, it needs special care and is a rarity expressing all its greatness only in certain places in certain years. Ca' del Bosco took up the challenge and since 1983 has been making this world-class Pinot Nero, a synthesis of the terroir's extraordinary vocation. The result is a true and truly seductive wine with characteristic bouquet hinting at red currant, blueberry, blackberry and raspberry. Mellow in taste, elegant and complex, and extraordinarily persistent.

Data sheet

2013

Designation
Sebino Rosso Pinot Nero I.G.T.

Grape varieties
Pinot Nero 100%.

Vineyards of provenance
Four Pinot Nero vineyards planted an average of 30 years ago located in the municipalities of Erbusco and Corte Franca.

Harvest period
30 August 2013.

Average yield per hectare
7,500 kilograms of grapes, equivalent to 4,350 litres of wine (must-to-fruit ratio 58%).

Vinification
Pinero is obtained through careful grape selection and skilled vinification, entirely in line with the Ca’ del Bosco method. The grapes are hand-picked in the 4 “choice” vineyards, and immediately placed in small crates, where they are graded and chilled. The bunches are individually assessed by expert eyes and hands before they benefit from the exclusive “grape bath”, i.e. a special washing and hydro-massage treatment using three soaking tanks and a drying system. Shortly afterwards, each bunch is transported over the maceration vat to be destemmed; the berries fall into the vat by gravity. This avoids the use of traditional pumps, which cause the skins to break and impart unwanted herbaceous flavors. In 2013, alcoholic fermentation and skin contact took place in the following 15 days, with careful management of temperature and punching down. Pumping over takes place daily, using twin elevator tanks to which the wine, drawn from the bottom of the vat, is transferred by gravity. The wine is then raised by the so-called “flying tanks”, and is vigorously poured back into the vat, so as to punch blanket (or “cap”) down. There’s no more natural or effective way of gently extracting color and tannins. After devatting, while still warm, the wine is placed in small casks – 50% new oak, carefully selected and seasoned for a minimum of 3 years. For this vintage, aging lasted 11 months in total. A few months later, the wine was gravity-bottled, with a natural process. The innovative filling systems mean that the wine does not suffer from oxidative shock or bottle shock, and does not require the addition of sulfites. Its integrity and wholesomeness are thus guaranteed. Finally, each bottle is marked with a unique ID to ensure full traceability.

Bottling
November 2014.

Bottle ageing
3 years.

Data at bottling
Alcohol 13.0% Vol.; pH 3.34; Total Acidity 5.10 grams/litre; Volatile Acidity 0.26 grams/litre.

Sulphites
Total Sulphur Dioxide less than 59 milligrams/litre (maximum legal limit: 150 milligrams/litre).