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This red is extremely difficult to produce, requiring great professional attention, as well as the winegrowerÕs strong will to discover how to bring out its roundness and balance. We have worked with determination both among the grapevines and in the wine cellar, and now the results are our reward.
Sensory profile: Garnet red in colour, this Pinot Nero offers a complexity of sensations. Its warm and silky texture offers aromas of strawberry, blueberry and black cherry fruits. It evolves into a complex masterpiece with vegetal tones of truffles and liquorice. Elegant and well balanced in the mouth.
Food pairings: Red and white roasted meat.
Service temperature: 17 - 18¡C.
Production zone: Vallagarina, in Trentino South Tyrol
Grape varieties: 100% Pinot Noir, with the best italian and french clones.
Soil composition: Autochthonous, very complex, mainly composed of marly and calcareous stones.
Vineyard - Growing systems and principal training forms: Guyot, with rigorous winter pruning and precise intervention during the vegetation period for production control. Integrated fight against parasites and soil management respecting the environment.
Harvest: Manual during the first half of September.
Vinification: Maceration in stainless steel tanks, in contact with the skins for 7-10 days. Reassembly and "delestage"- the complete remixing through the emptyng and refilling of the tanks - are only done during the first few days of fermentation, without damaging skins and seeds. The maximum peak temperature reaches 27°C. The maturation occurs in stainless steel and large wooden barrels.
Storage: In standing bottles when consumption is expected within a short time. Otherwise it is suggested to lay the bottle down at a temperature as close as possible to 16 - 18°C in the dark.
Bottle and content: Bordolese bottle of 0,75 lt.
Packaging: Box containing 6 bottles (12 for the market in the U.S.A.).
download the PDF product sheet
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