Home » Shop » Italy » Friuli » Torre Rosazza » Pinot Nero Friuli
2024
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€12,25
Price per bottle
11 in stock (can be backordered)
11 bottles in stock
Type:
Year:
Country:
Locality:
Regio:
Grape:
Domain:
Classification:
Alcohol:
Taste profile
Contents:
Ready to drink:
–
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Where New World Pinot Noir often becomes cloying, jammy, and flannel at 14.5 percent, this northern Torre Rosazza Pinot Nero Friuli keeps a cool head. Thumbs up for a fresh, flirtatious, crisp, and crunchy character. Immediate cherry and berry fruit, a hint of green, invigorating, uplifting. Excellent to pair with meat dishes, firm fish such as tuna and swordfish, and vegetables. Grilling adds extra zest to the food, and the Pinot Nero handles this effortlessly. This elegant wine is often enjoyed with elaborate cuisine.
We fully endorse this. This wine really caught our eye during the tasting to select potentially new wines. An intense and slightly transparent ruby red Pinot Nero. Intense and ripe red fruit such as raspberries and strawberries on the nose and some balsamic vinegar. On the palate the wine is pleasantly dry, extremely elegant and velvety soft. Clear mineral undertones, slightly acidic and pleasantly persistent' we wrote about the Poggiobello Pinot Nero. However, it pairs particularly well with dishes featuring fruity and earthy flavors. We unanimously decided to include this wine in our assortment.
Pinot Nero is a vine of French origin that originated in the Burgundy region. The grape also proves to thrive in calcareous soils in Northern Italy. Pinot Nero is known for the natural acidity of the grapes and is widely used to produce sparkling wines. Only in certain suitable wine regions is the grape used to make red wine. These red Pinot Noir wines, just like in Burgundy, possess elegance and distinction. The light color is characteristic of (European) Pinot Nero.
The vineyard contains marl from the early Eocene period (58-54 million years old) and is located 150-180 meters above sea level. After picking, selection and destemming, the grapes ferment into must for 4-5 days at 26 ° C. After fermentation, the wine remains in large 35 hl barrels for 4 months. This is followed by bottling and the bottle is left to rest for at least three months.
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