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
Fermentation on skins lasts for 15-20 days at a controlled temperature of 26° - 28° C. Second fermentation in large barrels until spring.
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.
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.
Come from the land of Friuli in a never-ending bloom.
Essential, intense and tangible. A concentration of territory, which embraces the flavours of its land.