Pinot Noir

“The wine is good for those who know how to drink it”

Ripening: late August Cultivation: GDC Vine density: 4,500 plants/hectare Soil: medium texture, rich in iron and limestone Vinification: after harvesting, the skins and must undergo a cryomaceration at 3-5°C for 36 hours. This is followed by fermentation for approximately 8-10 days at a controlled temperature of 25°C in 300 HL steel tanks with Ganimede Method fermenters. This method allows for gentle fermentation without breaking the seeds and skins, resulting in smooth wines. The wine is then left to age for several months in concrete tanks. Alcohol content: approximately 12% vol. Description: A bright ruby ​​red wine. A very delicate aroma of undergrowth when young. As it ages, it broadens, tending towards spices, licorice, cinnamon, and black pepper. On the palate, it offers persistent sensations of spices and blackcurrant. A full-bodied and balanced wine. Pairings: Excellent with red and white meat dishes, and flavorful fish. Delicious with typical local dishes, such as snails and frogs. Serve at 14-16°C. Storage: In a cool place at 12-16°C, away from light. Empty demijohns should be transferred to smaller containers (bottles and carafes) as soon as possible. Plastic containers used for transporting wine should be emptied immediately into glass containers. Containers should be thoroughly cleaned before and after use.