Our first Pinot Noir, harvested on October 1. On the first two days of the month the temperature dropped close to freezing-point at night. In the morning a really magical scene awaited us in the vineyard: every cluster was covered by thin icy white frost.

This year the vines gave more clusters from the secondary blossoms and at the end of October they reached a very good sugar level accompanied with high acidity (more than 12 g/L). We decided to make an experiment so we harvested the secondary bunches as well. Their juice and wine were so concentrated, like an extract of Pinot Noir that we could not even drink a sip!

The wine from the first harvest went through a spontaneous malic fermentation that resulted in a very mild, almost bland wine. Therefore we decided to make a blend of the two wines. The mild and the acidic parts made a perfect balance together.

Tasting notes

Moderate intensity of ruby colour. On the nose cherry, raspberry and a swirl of classical pinot noir spices like black pepper, aniseed, mint and dill. In palate it is fleshy, fruity and spicy with a lovely combination of elegant acidity with a little bit higher tannin feel.

Properties

100% Pinot Noir
Alcohol: 13.5 v/v%
Titriable acidity: 5.9 g/L
Dry extract: 27.2 g/L
pH: 3.77

Vintages

• Pinot Noir 2015