Grape Variety: Pinot Noir
Soil: Planted in clay-schist and sandy-loam soils with low yield potential, Vicentino’s varieties display their finest attributes. The low productivity imposed by the soil enhances grape quality, promoting an ideal concentration of organic acids, sugars, and phenolic compounds. Achieving this balance between quantity and quality, together with the mild climate, allows for exceptional raw material.
Fermentation & Ageing: Fermented in 500-litre French oak barrels with 50% whole clusters. Aged for 10 months in the same barrels in which it fermented.
Tasting Notes: The elegant aromatic profile of the Pinot Noir is enhanced by subtle notes derived from the French oak barrels where it fermented and aged.
On the palate, it is refined and elegant, with balanced acidity and a long, persistent finish.
