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Via Mazzolino, 34 - 27050 Corvino San Quirico (Pv)

+39 0383 876122

Noir



Appellation: Oltrepò Pavese Doc

Grape Variety: 100% Pinot Nero

First vintage: 1985

Vineyard: 3 Ha

Exposure: North/North West/West

Elevation: 180 to 220 mt asl

Gradient: 40% to 70%

Year of planting: 1988, 2000

Vine density: 6.000

Grape yield: 45 qt

Soil composition: Clayey-loamy topsoil intermixed with veins of sand, chalky bedrock

Pruning system: Guyot

Harvest: Manual harvest in small plastic crates

Fermentation protocol: Temperature-controlled alcoholic fermentation in statinless steel vats

Winemaking: Pre-fermentative cold soaking for up to 5 days. Then, the maceration on the skins last for two to three weeks depending on the harvest quality. Frequent “pigéages” et “rémontages”

Elevage: Malolactic fermentation and maturation in traditional Burgundy “pièces” (228 lt capacity, 30% new oak) for 12 months

Alcohol: 13,5% by vol

Total Acidity: 13,20 g/l

Volatile Acidity: 0,56 g/l

Ph: 3,49

Service temperature: 16° – 18° C

Colour: Deep, bright ruby red with a garnet edge.

Aromas: Broad and profound bouquet highlighting the finest Pinot Noir varietal character: an intricate mix of raspberry, pomegranate, tree bark, earth and white pepper. Evolves into curry spice and tart red cherry

Taste: The palate begins with roasted red berries, earthy accents and some delicate red floral nuances. As the wine evolves, the sweeter red cherry flavors dominate. Silky, elegant textural richness that lingers, leading to gently fading finish. Its lovely textures, supple tannins, juicy acidity, and a lovely length of concentrated fruit are a signature of this site. The concentration into the finish gently fades and remains juicy with spice and dark cherry flavors

Food pairing: Tuna steak, grilled salmon filet in a wine sauce or classic French recipes such as Grands escargot de Bourgogne, Pigéon aux lardons et champignons, Poulet de Bresse, etc

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