Pinot Nero

GRAPES: Pinot Nero
PRODUCTION AREA: North-east of Italy
ASPECT AND ELEVATION: 200 meters above sea level
SOIL TYPE: Gravelly, sandy, rich in minerals
TRAINING SYSTEM: Cordon spur
PLANTING DENSITY: 6000-7000 vines per hectare
HARVEST PERIOD: Mid-September
ALCOHOL CONTENT: 13% vol
RESIDUAL SUGAR: 2 g/ lit
TOTAL ACIDITY: 5,30 g/ lit
SERVING TEMPERATURE: 16° - 18° C
RECOMMENDED GLASS: Medium-sized, tulip-shaped glass
AGEING POTENTIAL: Three years
FORMAT (ML): 750 

WINEMAKING PROCESS

Fermentation on skins lasts for 15-20 days at a controlled temperature of 26° - 28° C. Second fermentation in large barrels until spring. 

TASTING NOTE

Intense ruby red with tones of berries. Refined elegant bouquet reminiscent of black currant and blueberry, cherry and violet. Very delicate to the palate, velvety almost silky. 

SERVING SUGGESTIONS

Pinot Noir is one of the wine world's most versatile, food-friendly red wines. It is light enough for salmon but complex enough to hold up to some richer meat including duck and aged non-sharp cheeses.