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Review Pinot Nero Classico 2019
Pinot Nero Classico 2019
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€21,95
Pinot Nero (Pinot Noir from Blauburgunder) is one of the most defined and ambitious red wines. Pinot Noir does not adapt well to many conditions and presents a challenge both in the vineyard and in the cellar. Thanks to its delicate aroma and different ch
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Description
Pinot Nero (Pinot Noir from Blauburgunder) is one of the most defined and ambitious red wines. Pinot Noir does not adapt well to many conditions and presents a challenge both in the vineyard and in the cellar. Thanks to its delicate aroma and different character, it enjoys great prestige. The Pinot Noir develops its full potential on the cool but sunny vineyards of Eppan, yielding a full and elegant wine. The wine is garnet red in color. The nose is reminiscent of aromas of wild berries, raspberries and blackberries. On the palate it is compact, elegant and the wine shows a fruity spiciness. Ideal combinations include lamb, goat cheese, veal liver, stewed meat and aged cheeses.
The grapes grow at an altitude of 400 to 550m between Appiano and Caldaro, oriented towards the south, southeast and southwest. The terroir consists of moraine rubble and limestone gravel. Convenient harvesting of the Pinot Nero takes place from mid to late September. Fermentation in stainless steel tanks, followed by malolactic fermentation and maturation in large wood.
The grapes grow at an altitude of 400 to 550m between Appiano and Caldaro, oriented towards the south, southeast and southwest. The terroir consists of moraine rubble and limestone gravel. Convenient harvesting of the Pinot Nero takes place from mid to late September. Fermentation in stainless steel tanks, followed by malolactic fermentation and maturation in large wood.
| Land | Italy |
| Production | Conventional |
| Alcohole | 13,5 % |
| Appellation | DOC Alto Adige |
| Region | Alto Adige |
| Match with | Lamb, goat cheese, veal liver, stewed meat and aged cheeses. |
| Profile | Compact, elegant, fruity-spicy. |
| Grapes | Pinot Nero |
| Vintage | 2018 |
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