Color
The thin skin gives it a delicate, transparent ruby red colour.
Grape Varieties
| Grape |
% |
|
Pinot Nero (Noir)
|
100
|
Aroma
The bouquet is complex and refined with opening notes of cherry and blueberry. Violet immediately gives way to the herbaceous hints of mint and dill, ending in a light, persuasive spice.
Taste
The sip is warm and soft, the tannin present but pleasant.
Food Matching
Forchir’s Pinot Noir is best served meat-based first courses (even game), but is also incredible with mushroom dishes. Try it with fried porcini mushrooms and be amazed.
Vinification
After harvesting, towards the end of the summer, the Pinot Noir grapes undergo fermentation and at the same time maceration on the skins in Ganimede fermenters, for about two weeks depending on the vintage. After about 3 hours in the presses for soft pressing, the skins are separated from the must, which is then transferred to the wine vats for initial ageing lasting several months. Malolactic fermentation also takes place during these months, followed by micro-oxygenation to stabilize the colour of the wine. After a further period of rest, bottling can finally take place: in the absence of oxygen to avoid oxidation, with a natural cork stopper. A further period of ageing and resting of the wine will then take place in the bottle, in our cellar, at controlled temperature and lighting.