Pinot nero

DOP Friuli Isonzo Pinot Nero

Denomination
Dop Friuli Isonzo

Residual sugar
Dry

Terroir
Dry and windy site on a stony gravel plain with reddish clay rich in iron oxide and aluminium.

Grape
100 % Pinot Nero

Training system
Guyot

Pest control
Low environmental impact integrated pest management

Harvest period
Late September

Vinification
The grapes are carefully destemmed and lightly crushed. Fermentation takes place in stainless steel tanks with frequent pumping over a period of about three weeks, to extract pigments and aroma from the grape skins. Then follows racking.

Ageing
The wine is aged for 30 months. The bottled wine matures in thermo-conditioned rooms.

Tasting Notes

Annata 2019     |     Alcool 13.0% vol

Colour
Wine of a persuasive ruby colour with garnet reflections; of great clarity, brightness and vivacity.

On the nose
What is visually evaluated is confirmed by smell: a fresh wine with aromas reminiscent of red fruits (raspberry, red currant, cherry with a touch of well blended plum), of delicate intensity and elegance.

On the palate
Mouth fresh response, exalting fruity notes perceived on the nose; a correct tannicity revives the taste-olfactory sensations that give reason for a correct structure. A very pleasant finish.

Serving suggestions
To serve with cured seasoned meats or skillfully cooked white meats. If served with red meat, we recommend raw meat (carpaccio with delicate EVO oil). For dairy products, choose fresh goat or sheep cheese.

Serving Temperature
To be offered at a temperature of 14°C in balloon glasses (remember that the temperature increases during the evening).

Annata 2016     |     Alcool 11.5% vol

Colour
The wine has a ruby red with garnet lines, very characteristic of the variety, of the area and the barrel ageing.

On the nose
Notes of small red berries (cherries, wild berries and cranberry) that are making their own way from the oak notes.

On the palate
On the palate is fresh with elegant and delicate tannins. Very pleasant with fruity notes that last long in the mouth.

Wine pairing
Is suggested the pairing with pork filled with a sauce of prunes and wine (Pinot Noir) reductions or pork capocollo with Dijon’s mustard, horseradish mayo and cream. Also very well paired with tagliatelle with a delicate pork ragù, or barley risotto with sausage and Savoy cabbage.

Serving temperature
The wine needs to be opened a while before being served, to be poured at a temperature of 14°C. In ballon glasses.

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