This intensely fruity Pinot Noir comes from a vineyard we bought from the Fioravanti family in the early Nineties.
The grapes are harvested in the first decade of September and pressed less than an hour later. The maceration lasts about 10 days (with temperatures below 3 °C during the first 3 days). Then, part of the must (80%) is fermented in stainless-steel tanks and the remaining part is fermented in big oak barrells. The two parts are put together after 6 months and bottled in July.
A true expression of the grape’s identity with its blackberry and currant notes, this Pinot Noir benefits from the partial fermentation in oak which rounds out the palate. It pairs well with meat dishes, but also with pasta with game sauce. A wine to be enjoyed while looking in each other’s eyes, when words become unnecessary. Best served at 14-16 °C.DOWNLOAD THIS CONTENT (PDF)