PINOT NERO Doc Piave

Production area:

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.

Vinification system:

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.

Chemical characteristics:

• Effective alcohol level: % vol. 13.00 +/- 0.50
• Sugar: g/l less than 2.7
• Total acidity: g/l 5.30 +/- 0.30

Organoleptic characteristics

• 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.

Nutritional value

• 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).