ENRICO 1913

PINOT NERO IGT

Vinification

The grapes are harvested by hand in crates in the coolest hours of the morning, pass through a phase of a few hours of cooling in the cold room, then only a part is crushed and destemmed (about 2/3), while the rest (about 1/3 ) undergoes manual pressing with the stalk, to then be combined with the crushed-destemmed portion inside thermo-conditioned stainless steel vats. After the start of fermentation, the temperature is whipped gradually, up to a maximum of 24 ° C. Maceration is managed with soft daily operations of short pumping over, delestage and / or fulling of the cap and lasts 9-10 days. After racking, the wine undergoes malolactic fermentation in steel, then passes into wood (precious 228-liter French oak barriques, half of which are new), where it remains for about 8 months. The assembly, stabilization and bottling operations follow, which is carried out at the beginning of the summer period.

Tasting Notes

The color is bright ruby red with luminous reflections; fragrant or fresh, clear, intense and fruity (cassis and other black berries), with a pleasant and enveloping background of spicy hints of vanilla, cocoa powder and caramel. In the mouth, deep, fleshy, lively tannins with great consistency give structure and a long perspective to this wine.

Recommended serving temperature

Temperature around 16-17 ° C in medium-sized glasses.

Food pairings

Ideal to accompany large elaborate dishes based on roasted red meat of the Tuscan culinary tradition. All to be discovered as a meditation wine.