Langhe DOC Pinot Nero
The project began back in 1990 when my father, a lover of Pinot Nero, decided together with the winemaker to plant a vineyard of this grape near the winery. The chosen vineyard has an ideal exposure, from west to east, and medium-textured soil with sand. In the early years it was vinified as a white wine and together with Chardonnay it was released as Langhe Bianco.
In 1997 we decided to vinify it as a red and our winery was among the first to have a Pinot Nero vinified in purity.
The deep ruby red color with amaranth reflections and the intense and fruity aroma, due to red berries and predominantly currant, anticipate the softness of this Pinot Nero.
This wine has a warm and spicy flavor, hints of vanilla and fruity notes that persist during aging.
Ideal to accompany medium-intensity first courses, aged cheeses and fish-based dishes. Perfect for those who love structured yet delicate and elegant wines.
Base information
Product name: LANGHE PINOT NERO
Grape variety: PINOT NERO
Denomination: LANGHE PINOT NERO
Classification: DOC
Color: RED
Type: STILL
Country/Region: DOGLIANI/ITALY
Vineyard
% Grape/Variety: 100% PINOT NERO
Soil: CALCAREOUS-CLAY
Exposure: NORTH-WEST
Farming method: S.Q.N.P.I.
Year of planting: 1990
Harvest date: MID-SEPTEMBER
Harvest type: MANUAL IN CRATES
Geolocation: 44.554636, 7.938796
Winemaking
Method: Short vinification with frequent pumping over and temperature control.
Temperature: 25 WITH TEMPERATURE CONTROL
Duration: 7-8 DAYS
Malolactic: YES
Aging: APPROXIMATELY 18 MONTHS IN WOOD
Age of barrels: 3-4 YEARS
Barrel type: TONNEAU
Wood type: FRENCH OAK
Toast level: MEDIUM
Time in wood: 18 MONTHS
Minimum time in bottle: 12-18 MONTHS
Bottle
Peso della bottiglia vuota: 550
Data imbottigliamento: SETTEMBRE 2024
Potenziale d’invecchiamento: 15-20 ANNI
Dimensione del turacciolo: 24X44
Materiale del turacciolo: DIAM
Tipo di bottiglia: BORDOLESE
Numero di bottiglie per scatola: 6
Dimensione della scatola: 32×24,5×16
Chemical Analysis
Dry extract: 29.4 g/l
Total acidity: 6.23 g/l (tartaric acid)
Volatile acidity: 0.99 g/l (acetic acid)
Total SO2: 93 mg/l
Free SO2: 0 mg/l