Red Still Wine
Grape: 100% Pinot Noir
Production area: Montecalvo Versiggia
Altitude of the vineyard: 310 meters/1,000 ft AMSL
Type of soil: Silt-clay soil
Training system: Modified Guyot system
Yield: 70 – 80 hl/ha or 3 tons/acre
Harvest period: 2016
Fermentation: 12-15 days on the skins
Vinification: The grapes are harvested by hand in boxes, separated from the stalks and left to macerate on the skins for 10-15 days. At the end of the fermentation process, the lees are stirred weekly until January.
Maturation: Malolactic fermentation in oak barrels (tonneaux)
Alcohol: 13,5% vol.
Residual sugar: 3.5 g/l
Total acidity: 5.2 g/l
Total sulfur dioxide: 80 mg/l
Ideal food pairings: A very versatile wine, it accompanies pasta dishes, risottos and stews as well as braised meats perfectly. It also compliments grilled beef and pork, vegetables and fish such as salmon, tuna or trout.
Serving temperature: 18° C
Tasting notes: The 2016 vintage is characterized by a ruby red color with garnet reflections. The nose offers predominant of hints of red fruit, particularly cherry, with a lingering spiciness. In the mouth, tannins and acidity are well balanced with notes of spice and cocoa. This is a persistent and complex wine that is challenging yet very interesting, reflecting the 2016 vintage in Montecalvo Versiggia exceptionally.