A challenge for the winemaker, as it is hard to grow and even harder to turn into a good wine. It balances bright acidity with drying tannins and smooth texture, becoming a versatile food wine, excellent with roasted meats and sausages; it is a surprising match for fish fry and ethnic dishes.
A challenge for the winemaker, as it is hard to grow and even harder to turn into a good wine. It balances bright acidity with drying tannins and smooth texture, becoming a versatile food wine, excellent with roasted meats and sausages; it is a surprising match for fish fry and ethnic dishes.
bright ruby red colour
black cherry and aromatic spice notes, a dash of pepper and smoke
fresh and fruity, elegant, with a long persistent finish
Vineyards:
In Valle di Cembra, Val di Non and on the hills around Trento, in Maso Saracini, using the guyot training system
Soil:
Fairly deep clayey soil always well drained, with fine granular mineral structure
Harvest:
The grapes are picked by hand since late September
Fermentation & and ageing:
Fermentation in French oak vats ;1 to 2 manual pumping-over are performed a day. Brief skin maceration for 3-4 days and then ageing in small wooden casks for a few months.
Bottle ageing:
For up to 6 months
When to drink it:
Wonderfully balanced, it combines fresh acidity and smooth texture when still young. After cellaring, it becomes a round, supple red
Year: 2019
Wine style: Dry, medium-bodied red wine
Grapes: Pinot nero
Alcohol: 12,90% vol.
Total acidity: 4,96Â g/l
Sugar: < 1 g/l
Serving temperature: 16-18°C
Wine maturity: ready
Contains sulfites
Roasted meats, with aromatic spice notes , smoked sausage and cold cuts, Indian and Chinese dishes
YEAR 2019
YEAR 2018
YEAR 2016
YEAR 2015
YEAR 2014
YEAR 2013
YEAR 2012
YEAR 2011
YEAR 2008
YEAR 2007
YEAR 2006
YEAR 2005
13/20 L’Espresso – Vini d’Italia 2007
85 punti Luca Maroni – Annuario dei Migliori Vini italiani 2009
13.5/20 L’Espresso – Vini d’Italia 2009
81 punti Luca Maroni – Annuario dei Migliori Vini italiani 2010
82 punti Luca Maroni – Annuario dei Migliori Vini italiani 2011
86 punti Luca Maroni – Annuario dei Migliori Vini italiani 2014
4 Grappoli – Bibenda 2014
90 punti Luca Maroni – Annuario dei Migliori Vini italiani 2015
88 punti Luca Maroni – Annuario dei Migliori Vini italiani 2016
Medaglia d’Argento – AWC Vienna 2016 – International Wine Challenge
87 punti Luca Maroni – Annuario dei Migliori Vini italiani 2017
86 punti Gigi Brozzoni & Daniel Thomases – Guida Oro I Vini di Veronelli 2017
88 punti Luca Maroni – Annuario dei Migliori Vini italiani 2019
89 punti Luca Maroni – Annuario dei Migliori Vini italiani 2022
90 punti Luca Maroni – Annuario dei Migliori Vini italiani 2023
87 punti AIS – Vitae La Guida Vini 2023
Vineyards:
In Valle di Cembra, Val di Non and on the hills around Trento, in Maso Saracini, using the guyot training system
Soil:
Fairly deep clayey soil always well drained, with fine granular mineral structure
Harvest:
The grapes are picked by hand since late September
Fermentation & and ageing:
Fermentation in French oak vats ;1 to 2 manual pumping-over are performed a day. Brief skin maceration for 3-4 days and then ageing in small wooden casks for a few months.
Bottle ageing:
For up to 6 months
When to drink it:
Wonderfully balanced, it combines fresh acidity and smooth texture when still young. After cellaring, it becomes a round, supple red
Year: 2019
Wine style: Dry, medium-bodied red wine
Grapes: Pinot nero
Alcohol: 12,90% vol.
Total acidity: 4,96Â g/l
Sugar: < 1 g/l
Serving temperature: 16-18°C
Wine maturity: ready
Contains sulfites
Roasted meats, with aromatic spice notes , smoked sausage and cold cuts, Indian and Chinese dishes
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