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Pinot Nero
Pinot Nero D.O.C. V.Q.P.R.D. Colli Orientali del Friuli 2003
| Vine: | International vine 100% Pinot Nero |
| Place of growing: | In our own vineyards |
| Production Hectares: | Ha 1.71.00 in high hill |
| Harvest: | On middle October, only by hand |
| Wine-making: | As it happens for each red grape, by inoculating selected yeasts and enzymes that together with enologic techniques and modern equipments allow to work grapes and musts without affecting the features of the grape. Using truncated cone and hot and cold temperature controlled tanks permits to control the fermentation |
| Fermentation: | Maceration on the grapes occurs at a controlled temperature of 26°C for about 14 days in order to obtain a good extraction of the colour and to keep a good structure that maintain their selves for a long time. When the liquid part separates itself from the solid one, the must is put directly in 500 litre barrels where it stays for 16 months; during this period the malolactic fermentation occurs. The wine contained in each barrel is put in an unique mass before the bottling |
| Alcholic content: |
13,00 % vol |
| Total Acidity: | 4,70 gr/lt. |
| Refining: | The wine was bottled on 2007 middle June. It is recognised as the most difficult wine to make, but we feel that it should be an excellent result. Wine making is done only in exceptional vintages. It will surely have a promising future |
| Features: | : It has a bright violet ruby red; at the nose it is fruity and reminds the fruits of the under wood valued by a balanced note of wood. In the mouth it is long, typical and reminds its wild temperament; the final is long, soft and elegant |
| Service temperature & food matching: | The most pleasant sensations are perceived if it is served at 18°C after opening the bottle in advance. It is generally matched with white meats but we suggest you to try it with grilled fish and shellfish and also with fresh cheeses |
