Pinot Noir is one of the noblest vines of French origin. Coming from Burgundy, it easily adapts to the Aosta Valley, where it is quite successful despite its frailty. From the vineyards situated at a low altitude and from a selection of the best clones, originates the Pinot Noir vinified into the more traditional red wine.
Area of production: South-east, south-west and north-west facing vineyards in the municipalities of Nus, Quart, Chambave, Verrayes, Saint-Denis, Châtillon, Saint- Vincent at 450/650 m a.s.l.
Soil type: Morainic, loose sandy, with medium slope
Varieties: 100% Pinot Noir
Vine training system: Guyot, Goblet, Cordon
Harvest: Middle of September
Vinification/Ageing: Pre-fermentative cold maceration for 24 hours. Fermentation in steel at 23°C for 10 days with frequent pumping over. Ageing in steel for 8 months
Sight: Red ruby colour, bright
Smell: Intense and persistent, fruity and floral. Scents of red fruits, violet, wild rose
Taste: The wine is well-balanced, with light tannins. The alcohol content merges the phenols together with the acidity giving way to a wine with an excellent balance
Serving temperature: 18°C
Wine and food matching: Local salami and cold pork meats, soups and local recipes of stewed meat