Opificio del Pinot Nero
Pinot Noir Buvoli 'Pinot Noir Factory'
Producing a French-style red Pinot Noir on the hills of Vicenza It requires a great deal of knowledge of these techniques, combined with a good dose of recklessness.
Each harvest, in fact, delivers different grapes to the cellar, which is interpreted each time to produce a wine that conveys its character and personality.
CHARACTERISTICS
Denomination: Pinot Noir Veneto
Grape varieties: 100% Pinot Noir
Region: Veneto (Italy)
Alcohol content: 13.5%
Format: 75 cl bottle
Vinification: The grapes from the two vineyards, on clay and limestone soils, were harvested by hand and slowly destemmed to preserve the whole berry, essential for the creation of fruity aromas.
After pressing, the wine is immediately transferred to French oak barrels for approximately 15 months of aging. After racking, it decants naturally for a couple of months before bottling.
Aging: At least 15 months in French oak tonneaux . It ages at least 36 months in bottle before being released, allowing the fruity and spicy notes to blend.
Allergens: Contains sulphites
Color:
Ruby red
Olfactory analysis:
The aroma is intense, with distinct notes of small red and black fruits, hints of spices and a light toasted aroma.
Taste analysis:
On the palate it is full and quite full-bodied, with elegant and silky tannins that accompany the characteristic varietal notes of small red and black fruits, wild herbs, dark spices and nuances of roasted coffee.
How to serve it:
Serving temperature 16°-18°C
How to enjoy it:
Serve it in a large glass
Pairings:
Excellent paired with risottos and first courses with meat and vegetable sauces, mature cheeses and second courses of stewed meats
Producer:
The vineyards of the L'Opificio del Pinot Nero winery They are located on the hills around Vicenza and Padua, with different soils and climates that enhance the diverse expressions of the grapes and the terroir . Position, slope, microclimate, soil, and nature: each location has its own peculiarities that are embraced as much as possible, from the grape to the bottle.
We have always pursued organic and biodynamic cultivation techniques, with meticulous care for the plants and grapes, always respecting nature with the freedom that only small-scale production can guarantee.
French clones, respect for the soil, very severe pruning, very low yields, manual harvesting in crates only when the grapes have reached perfect aromatic and polyphenolic ripeness, are the peculiarities of this excellence in the field of Classic Method.
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