Pinot nero


Produtction area

Pinot Nero is originally from Borgogna and it emigrated to various parts, including Trentino. This vine is cultivated on part of the Maso Poli Estate in Pressano di Lavis, along the Wine Route, at an altitude of 300 metres. This particular section of the vineyard was planted in 1978 using the typical Trentino single pergola training method.

Grape variety and vinification

Pinot Nero: it produces a small, cylindrical, compact cluster of a blue-black colour. At the Maso Poli Winery, the Pinot Nero grapes go through the traditional vinification process and are left to mature for 12 months in small oak tonneaux and barriques.

Organoleptic analysis

It presents a rather pale, ruby red colour, while at the same time it is warm and lively. The flagrance is intense, fine and well defined. It bears a hint of wild fruit, and in particular black currants. The flavour is dry with a delicate bitterish after-taste. Alcoholic content: 13.00 % - Total Acidity: 5.50 %

Best age for drinking

It is best consumed within three years.

Food and Wine

It goes really well with all types of meat with a delicate flavour and in particular fillets, chops and grilled meat.

Temperature

18° C. Uncork one hour before serving and decant

Number of bottles produced

6.000