PINOT NERO Doc Piave
Together with Pinot blanc and Pinot gris, Pinot noir has
very ancient origins that date back to the Roman age,
and has always been widely known in France, where
together with Pinot blanc, it is used to make the bestknown
wines in the world. Pinot noir is used to make the
most acclaimed reds in the world, typically those from
Burgundy, and superb sparkling whites that are even
more famous than Champagne. It is widely planted in
the areas beyond the river Pò in the Pavia district, in
Piedmont,Veneto and Friuli.
Red vinification, with maceration lasting 10-12 days at
a temperature of approx. 30°C to favour the dissolution
of the colouring substances and of the tannins contained
in grape skins. A short maceration favours the production
of a wine that is drinkable soon.
- Effective alcohol level: % vol. 13.00 +/- 0.50
- Sugar: g/l less than 2.7
- Total acidity: g/l 5.30 +/- 0.30
- Colour: Pale ruby red.
- Aroma: Fruity when young, it is suggestive of red fruits such as
strawberries and raspberries and has a clear aroma of
rose. Aging brings out the unique aroma of leather and
goudron, and reduces that of burnt wood.
- Flavuor: Noticeable acid when aged and lean when drinkable
soon, it is harmonious and has a dry aftertaste.
- 1 g of alcohol: 7 Kcal
- 1 l of dry wine at 10°: 600 Kcal
- 1 g of sugar: 4 Kcal.
- Serving suggestions: It matches particularly well with poultry and red meat,
also served with white or dark sauces (especially noble
poultry), roasted meat and semi-matured cheese.
- Serving temperature: at 18-20° C.
- Storage: Store in a cool place, away from the light and heat.
- Packing and marketing: 0.750-l glass bottles inside boxes of 6 or 12 bottles each.
Palletised in europallets:
50 boxes with 12 bottles each (10 per layer);
100 boxes with 6 bottles each (20 per layer).