Care for the environment, study and research for a high-quality product
At Cascina Pastori, the vineyards are skillfully tended with balanced mechanization, using pesticides with a low environmental impact.
The grapes are taken quickly to the winery, into a structure which employs the most modern and advanced technologies available t this sector.
We take great care not to damage the grapes, preserving all their potential. All processes that require the physical movement of the berry and liquid are carried out with minimal use of pumps. Whenever possible, we prioritise the gravity fall of masses and liquids to avoid trauma or agitation.
THE WINEMAKING SYSTEM
At Cascina Pastori we seek to achieve levels of excellence in our grapes, to produce wines that express the identity of the territory.
The compass guiding our work is the extreme care of our Pinot Noir, Chardonnay and Moscato d’Asti vineyards.
The production associated with the Colombo Cascina Pastori brand implements all the precepts of environmentally-friendly farming.
Attention to the land, accurate work in the vineyard, contained production, study and research in the cellar for a continuous improvement are the leading features of our production.
The end result is the production of wines with a strong personality, employing the latest technologies while defending the ancient know-how related to grapes.
The idea behind our winemaking system reflects deep love and respect for the environment. In every type of vinification process carried out at Cascina Pastori, the greatest amount of energy is provided by gravity. To achieve this, we have built the cellar on three levels. The whole production system, from the processing of the grapes through to ageing, takes place with movements from above to below, with minimal use of mechanical equipment:
1) The grapes grown in our vineyards arrive in the upper level of the winery.
2) Next, the grapes are gently laid inside the press for the production of sparkling wines or delicately crushed above the vats and dropped into them, to prevent the marc from disintegrating.
3) Immediately after the alcoholic fermentation, the Pinot Noir destined to age in tonneaux and large barrels is transferred to the cellar.
These solutions optimize the estate’s use of energy and give our wines another opportunity to minimize the environmental impact.