PINOT NERO DELL’OLTREPÒ PAVESE D.O.C. (Still)
Barrique aged wine
MUNICIPALITY AND PRODUCTION AREA
The hamlet of Poggiolo di Montù Beccaria, in the Oltrepò Pavese area in Lombardy
LOCATION AND EXPOSURE OF THE VINEYARDS
Grapes from 20-25 year old vineyards, with south-east exposure. The soil is medium-textured tending to clayey.
PLANTING DENSITY AND VINE TRAINING SYSTEM
Guyot, with an average planting density of about 4.200 vines/hectare.
GRAPE BLEND AND HARVEST PERIOD
Pinot Noir 100%
Manual harvest: the grapes are harvested towards the first ten days of September.
VINIFICATION AND BOTTLING
Red vinification, characterized by a long period of contact with the skins (20-25 days) in concrete tanks. After a few months of contact with the noble lees, it ages for about 12 months in French oak barriques. Subsequently, the wine is bottled and aged for six months in the bottle before being put on the market.
SENSORY TEST AND TECHNICAL NOTES
Pinot Noir vinified in red has a ruby red color with typical garnet reflections.
The nose is complex, with aromas of small red and purple fruits that combine perfectly with hints of vanilla, roasted coffee and cocoa.
On the palate it is soft and balanced, supported by a velvety tannic texture.
Alcohol content: 12,5% vol – Acidity: 5.5 – 6.0 g/l
It goes very well with aged cheeses and cured meat appetizers, tagliatelle with truffles, meat sauce but also risotto, fish or seafood soups if the wine is a young year. Roasted white meat and second courses with forest flavors (mushrooms, blueberries, juniper, porcini) can also be perfectly combined.
Serving temperature: 16/18 °C