BRICCO DEL FALCO
Piedmont DOC Pinot Noir
Introduzione
The altitude, exposure, temperature variation, lean and calcareous soils, and climatic conditions allow for the full expression of the characteristics of Pinot Noir.
BRICCO DEL FALCO
Piedmont DOC Pinot Noir
Introduzione
The altitude, exposure, temperature variation, lean and calcareous soils, and climatic conditions allow for the full expression of the characteristics of Pinot Noir.
BRICCO DEL FALCO
Piedmont DOC Pinot Noir
Introduzione
The altitude, exposure, temperature variation, lean and calcareous soils, and climatic conditions allow for the full expression of the characteristics of Pinot Noir.
Features
Ruby red color with evident garnet reflections, on the nose we find fruity notes of cherry, blackberry, strawberry, accompanied by floral notes of rose and violet and by spicy hints of white pepper, cloves, and cinnamon. On the palate, its delicacy and tasting elegance emerge, characterized by a perfect balance between the liveliness of the tannin and the acidity compensated by the warm note of alcohol and the almond finish.
Blend:
Made from 100% Pinot Noir estate grapes
Exhibition:
East, West
Volume:
14%
Operating temperature:
16-18°C
Travel in quintals:
50 per hectare
Vineyards:
"First Plant" 6000 plants/hectare and "The Sail" 11000 plants/hectare
Features
Ruby red color with evident garnet reflections, on the nose we find fruity notes of cherry, blackberry, strawberry, accompanied by floral notes of rose and violet and by spicy hints of white pepper, cloves, and cinnamon. On the palate, its delicacy and tasting elegance emerge, characterized by a perfect balance between the liveliness of the tannin and the acidity compensated by the warm note of alcohol and the almond finish.
Blend:
Made from 100% Pinot Noir estate grapes
Exhibition:
East, West
Volume:
14%
Operating temperature:
16-18°C
Travel in quintals:
50 per hectare
Vineyards:
"First Plant" 6000 plants/hectare and "The Sail" 11000 plants/hectare
Features
Ruby red color with evident garnet reflections, on the nose we find fruity notes of cherry, blackberry, strawberry, accompanied by floral notes of rose and violet and by spicy hints of white pepper, cloves, and cinnamon. On the palate, its delicacy and tasting elegance emerge, characterized by a perfect balance between the liveliness of the tannin and the acidity compensated by the warm note of alcohol and the almond finish.
Blend:
Made from 100% Pinot Noir estate grapes
Exhibition:
East, West
Volume:
14%
Operating temperature:
16-18°C
Travel in quintals:
50 per hectare
Vineyards:
"First Plant" 6000 plants/hectare and "The Sail" 11000 plants/hectare
Vinification
The grapes are hand-picked at full ripeness, destemmed, and gently pressed. The first part of the fermentation takes place in horizontal fermenters, at a controlled temperature of 24° – 26° C with gentle and slow pump-overs. Once an alcohol content of 7-8 degrees is reached, the must is racked and partially transferred to the Vinooxygen tank where the alcoholic fermentation, malolactic fermentation, and the slow maturation phase take place, while the other part is racked into stainless steel where the alcoholic and malolactic fermentations are completed before being transferred to barriques and tonneaux.
Pairings
One of the joys of Pinot Noir is its versatility in pairing with a wide range of dishes, from simple appetizers to hearty salads, pasta dishes, and fish like smoked salmon; it is also suitable for more complex and structured dishes of white meats, such as pork loin or chicken cacciatora with roasted vegetables, or with red meats, like veal cuts or venison.
Vinification
The grapes are hand-picked at full ripeness, destemmed, and gently pressed. The first part of the fermentation takes place in horizontal fermenters, at a controlled temperature of 24° – 26° C with gentle and slow pump-overs. Once an alcohol content of 7-8 degrees is reached, the must is racked and partially transferred to the Vinooxygen tank where the alcoholic fermentation, malolactic fermentation, and the slow maturation phase take place, while the other part is racked into stainless steel where the alcoholic and malolactic fermentations are completed before being transferred to barriques and tonneaux.
Pairings
One of the joys of Pinot Noir is its versatility in pairing with a wide range of dishes, from simple appetizers to hearty salads, pasta dishes, and fish like smoked salmon; it is also suitable for more complex and structured dishes of white meats, such as pork loin or chicken cacciatora with roasted vegetables, or with red meats, like veal cuts or venison.
Vinification
The grapes are hand-picked at full ripeness, destemmed, and gently pressed. The first part of the fermentation takes place in horizontal fermenters, at a controlled temperature of 24° – 26° C with gentle and slow pump-overs. Once an alcohol content of 7-8 degrees is reached, the must is racked and partially transferred to the Vinooxygen tank where the alcoholic fermentation, malolactic fermentation, and the slow maturation phase take place, while the other part is racked into stainless steel where the alcoholic and malolactic fermentations are completed before being transferred to barriques and tonneaux.
Pairings
One of the joys of Pinot Noir is its versatility in pairing with a wide range of dishes, from simple appetizers to hearty salads, pasta dishes, and fish like smoked salmon; it is also suitable for more complex and structured dishes of white meats, such as pork loin or chicken cacciatora with roasted vegetables, or with red meats, like veal cuts or venison.
