Pinot Nero Noir, Tenuta Mazzolino

PINOT NERO NOIR

Appellation

Oltrepò Pavese D.O.C.

Grape Variety

100% Pinot Nero

First vintage

1985

Vineyard

3 Ha

Exposure

North/North West/West

Elevation

180 to 220 mt asl

Gradient

40% to 70%

Year of planting

1988, 2000

Vine density

6,000 x Ha

Grape yield

45 qt

Soil composition

Clayey-loamy topsoil intermixed with veins of sand, chalky bedrock

Pruning system

Guyot

Harvest

Manual harvest in small plastic crates

Fermentation protocol

Temperature-controlled alcoholic fermentation in statinless steel vats

Winemaking

Pre-fermentative cold soaking for up to 5 days. Then, the maceration on the skins last for two to three weeks depending on the harvest quality. Frequent “pigéages” et “rémontages”

Elevage

Malolactic fermentation and maturation in traditional Burgundy “pièces” (228 lt capacity, 30% new oak) for 12 months

Alcohol

13.5% by vol

Total Acidity

13.20 g/l

Volatile Acidity

0.56 g/l

Ph

3.49

Service temperature

16° - 18° C

Colour

Deep, bright ruby red with a garnet edge

Aromas

Broad and profound bouquet highlighting the nest Pinot Noir varietal character: an intricate mix of raspberry, pomegranate, tree bark, earth and white pepper. Evolves into curry spice and tart red cherry

Taste

The palate begins with roasted red berries, earthy accents and some delicate red oral nuances. As the wine evolves, the sweeter red cherry avors dominate. Silky, elegant textural richness that lingers, leading to gently fading nish. Its lovely textures, supple tannins, juicy acidity, and a lovely length of concentrated fruit are a signature of this site. The concentration into the nish gently fades and remains juicy with spice and dark cherry avors

Food pairing

Tuna steak, grilled salmon let in a wine sauce or classic French recipes such as Grands escargot de Bourgogne, Pigéon aux lardons et champignons, Poulet de Bresse, etc