This intensely fruity Pinot Noir is produced with the grapes of a vineyard that 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). Part of the must (85%) ferments in stainless-steel tanks. The remaining part comes from the previous vintage and has spent 1 year in big Austrian oak barrels. 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 and smoothens the tannins.
It pairs well with pasta with red meat or game sauces, but also with light meat dishes in the hot season. 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)