Product details
Description
What kind of wine it is
The Pievasciata Pinot Nero is a Tuscan red wine made entirely from Pinot Noir grapes by the young estate Vallepicciola. Its style focuses on freshness and easy drinkability, with the delicate aromatic profile typical of the variety. It offers a Tuscan interpretation of a grape usually associated with other regions, grown here with a fruit-focused approach.
Where it comes from
The grapes come from the vineyards of Vallepicciola, located in the area of Pievasciata, in the municipality of Castelnuovo Berardenga, in the province of Siena, Tuscany. The estate manages one hundred and five hectares of vineyard following the principles of sustainable agriculture. This approach in the vineyard aligns with the Sienese area's vocation for quality winegrowing.
How it is made
The Pinot Noir grapes are harvested in August. Alcoholic fermentation takes place in conical wooden vats at controlled temperature, followed by a seven-day post-fermentation maceration. Racking and malolactic fermentation occur in second- and third-fill barriques, followed by maturation in wood for six to eight months. The wine then rests three months in bottle before release.
Tasting notes
In the glass the wine shows an intense ruby red color with violet hues. The nose opens with aromas of wild strawberry, cassis and pomegranate. On the palate it is fresh and shows good length, consistent with the perceived aromatic profile.
Food pairings
This wine is ideal with hearty charcuterie starters and semi-aged cheeses. It also pairs well with braised meats, where its freshness balances the savory component of the dishes. It is a versatile choice to kick off a Tuscan-style meal or accompany the first courses.
When to serve it
Thanks to its freshness, this Pinot Noir is best served slightly cellar-chilled, in keeping with its fruity, easy-drinking character. It suits convivial occasions, accompanying the aperitif and the first courses of the meal. Its agile drinkability also makes it suitable for more casual moments.