variety Pinot Nero from old vineyards
Denomination I.G.P. Venezia Giulia 2016
Alcohol (%vol) 11,5 % vol.
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
Yields 11000 lb/ha
Harvest period Late September
Harvest method Manual, in small crates
Vinification The grapes are gently destemmed and lightly crushed. Fermentation takes place in steel tanks with frequent remontage over a period of about three weeks, to extract pigments and aroma from the grape skins. Then follows racking.
Ageing The wine is matured into French oak barriques for thirty months and then bottled and cellared for further six months in a temperature-controlled sector.
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.