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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

2018

Designation
Sebino Rosso Pinot Nero I.G.T.

Grape varieties
Pinot Nero 100%.

Vineyards of provenance
5 Pinot Nero vineyards planted an average of 33 years ago located in the
municipalities of Erbusco and Corte Franca.

Harvest year:
2018. The end of the winter was very cold, with snowfall and minimum temperatures as low as -7°C. With the onset of spring, the weather remained cold and damp; hence, budbreak was delayed by approximately 10 days compared to the norm. From mid-April on, an abnormal increase in temperatures – up to 29°C – favored abundant flower fertilization. However, in May, the rain made a strong comeback. Summer only really began after July 15; it went on until August 25 with temperatures above average, and nearly scorching heat throughout August. In the last ten days of August, it rained, thus saving the harvest by supplying much needed water. The vintage was marked by very generous vine growth, managed through thinning. The grapes were picked on August 20, and yielded beautiful, healthy and perfectly ripe bunches. Average yield per hectare: 6.800 kilograms, equivalent to 3.940 liters of wine (grapeto-wine: 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. The alcoholic fermentation and skin contact took place in the following 17 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 12 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 2019.

Bottle ageing
2 years.

Data at bottling
Alcohol 13.5% Vol.; pH 3.55; Total Acidity 4.66 grams/litre;
Volatile Acidity 0.48 grams/litre.

Sulphites
Total Sulphur Dioxide less than 58 milligrams/litre
(maximum legal limit: 150 milligrams/litre).