I've always wanted to try to make a Pinot Noir. I'm a passionate fan of the wines of Burgandy (the really good ones!) and in 1999 I took up my own challenge to make Pinot Noir in the Monferrato and planted a hectare of vines. I trust the minerality and the freshness of the territory will underline the elegance and delicacy of this variety.
I called it Nino, because at this stage it seems like a child: delicate, fun, with lots of fruit, clean and young.
|Varieties||Pinot Nero 100%|
|Fermenting vats||Stainless steel|
|Fermenting temperature||< 30°C|
|Length of maceration||10-12 days|
|Malolactic fermentation||in oak|
|Ageing vessels||Large barrels (1000l)|
|Ageing period||16 months|
|Clarification & filtration||Not clarified or filtered|
|Bottle ageing||6 mesi|
|Production area||Montaldo di Cerrina Monferrato|
|Vineyards planted in||1999|
|Planting density||4500 vines/ha|
|Yield||1 kg per vine|
|Harvest date||Early September|