Tasting Note: Typical ruby-red color for Pinot Noir wines. Having intense bouquet of black currant, dark cherry, rippen plumb, hibiskus, violet. Also forrest undergrowth, leather, nutmeg, cloves, black pepper. Also notable notes of dry salvia. Giving elegant mouthfeel, soft, with pleasant tannins, fresh. Almost balanced. Aromatic in mouth confirms berry impression, lasts long, elegant. Complex.
Food Matching: Salmon file with Mediterranean herbs and vegetables. Oven baked and fried chicken dishes. Lamb shanks in Mediterranean crust. Risotto with mushrooms, porcini carpaccio. Various bite sized appetizers of bacon wrapped baked dried fruit.
Grape Variety: 100% Pinot Noir
Climate: Warm mediterranean with cold northern encounter. On the lower parts of the valley nights are colder with higher air humidity. Featuring fruitful aromatic and proper structure so far.
Vinification: Whole berries had been separated and macerated at controlled temperature (25° C). Alcohol fermentation was spontaneous with indigenous, naturally present yeas. It underwent also malolactic fermentation. After gentle pressing, young wine was filled to 225L and 800L barrels, where it matured for 20 months, and then bottling followed.
Ageing: 2 years in: 30% new 225L barrels of french origin, 70% second time used barrels of french origin.
Residual sugar: 3.2g/l