Pinot Nero

Villa Nigra 2017

  • Tasting notes

    Ruby red in colour; seductive aromas of crushed red fruits, cherry, damson and hints of cinnamon on the nose; medium-bodied, supple and luscious on the palate with flavours of black and red berries, a nuance of oak spice and velvety tannins.

    Cellaring potential: 8 – 10 years.

  • Food Combination

    Try it with roast duck with hoi sin, baked salmon in a crust of soy sauce, mignon fillet with a balsamic glaze, roast lamb with mint sauce.

    Serve cool: 16° C.

  • Grape Variety
    Pinot Noir from guyot trellised vines.
  • Location

    Vineyards at an altitude of 400 metres a.s.l.; gravely morainal soils with a significant calcium carbonate content. The microclimate is cool.

  • Yielding
    35 hl/ha
  • Wine Making

    The estate-grown grapes are destemmed, crushed and partially cold macerated before fermenting in stainless-steel tanks at a controlled temperature of 25-28°C. A regular remontage is carried out. The wine is then transferred partly to new, partly to used oak barriques for malolactic fermentation and a 12 months' ageing.

  • Analytical Data
    Alcohol: 13,5% Vol
    Total acidity: 5,2 g/l
    Sugar-free dry extract: 26,2 g/l
    Residual sugar: 2,4 g/l
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Selection / Pinot Nero Villa Nigra 2017
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