Pinot nero
IGP Friuli Isonzo Pinot Nero
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
Vintage 2021 | Alcool 12.5% vol
Colour
It is a pale ruby red with lively garnet highlights. It is extremely bright and clear.
On the nose
It is intense and fruity on the nose, with a clear prevalence of cherry and plum; toasted notes (coffee), fleeting spicy notes (black pepper), and finally a delicate touch of leather. With oxygenation, the fruity notes intensify, smoothing out the initial overtones. Elegant and extremely pleasant.
On the palate
On the palate, it is dry, fresh, and savory, with aromatic notes reminiscent of the delicate aromas perceived on the nose. The tannins are delicate, with a decidedly savory finish, good persistence, and a coffee aftertaste.
Wine pairing
A wine to accompany cured meats or pasta dishes with sauces made from farmyard animals (rabbit, poultry), or pork.
Serving temperature
Serve at 12–14°C.
Vintage 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.
Awards
vintage 2016
Diploma di Gran Merito