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Although not very widespread, Pinot Noir
has been present in Friuli for over a century. It is without
doubt its most intriguing and elegant variety.
The nose suggests ripe cherry, and complex, lingering
fragrances are rich with nutmeg and cinnamon.
The grapes are sourced from vineyards on sloping terrain
in west-central Friuli. Soils have good rock admixture,
largely pebbles, rich organic material on the surface,
and are well drained.
Exclusively by hand, usually in the third week in September
The clusters are destemmed and crushed, the must inoculated
with cultured yeasts and enzymes; it then macerates
in steel for 7-9 days. After drawing-off and pressing,
the wine returns to steel to complete the malolactic
fermentation.
The wine remains in steel for some 6 months before being
bottled; after 60-80 days’ bottle-ageing, it is
released to the market.
Total production: ca 6,500 bottles
Alcohol: 12,5% vol.
Total acidity: 5.4 g/l
pH: 3.45
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