FRA
Piedmont DOC Pinot Noir
Introduzione
'Fra' from Isolabella della Croce is a pure Pinot Noir. A specific cru made in 2016 that originates from Loazzolo, in the Asti Hills. The vineyard is located at 450 m above sea level, facing East, with a planting density of 8000 vines per hectare.
FRA
Piedmont DOC Pinot Noir
Introduzione
'Fra' from Isolabella della Croce is a pure Pinot Noir. A specific cru made in 2016 that originates from Loazzolo, in the Asti Hills. The vineyard is located at 450 m above sea level, facing East, with a planting density of 8000 vines per hectare.
FRA
Piedmont DOC Pinot Noir
Introduzione
'Fra' from Isolabella della Croce is a pure Pinot Noir. A specific cru made in 2016 that originates from Loazzolo, in the Asti Hills. The vineyard is located at 450 m above sea level, facing East, with a planting density of 8000 vines per hectare.
Features
In the mouth, it is very balanced with a light, silky, and persistent tannic structure on the finish.
Blend:
Made from 100% Pinot Noir estate grapes
Exhibition:
East
Volume:
13.50%
Operating temperature:
16-18°C
Travel in quintals:
40 per hectare
Vineyards:
"Mongardin"
Features
In the mouth, it is very balanced with a light, silky, and persistent tannic structure on the finish.
Blend:
Made from 100% Pinot Noir estate grapes
Exhibition:
East
Volume:
13.50%
Operating temperature:
16-18°C
Travel in quintals:
40 per hectare
Vineyards:
"Mongardin"
Features
In the mouth, it is very balanced with a light, silky, and persistent tannic structure on the finish.
Blend:
Made from 100% Pinot Noir estate grapes
Exhibition:
East
Volume:
13.50%
Operating temperature:
16-18°C
Travel in quintals:
40 per hectare
Vineyards:
"Mongardin"
Vinification
Manual harvesting with selection of grapes. After the first fermentation in steel and subsequent malolactic fermentation in steel, the wine is then transferred to 1500-liter French oak barrels for 2 years. The Fra leans more towards fresh fruit which, when combined with the aging in wood and bottle, has given very particular sensations that, in addition to the fruit and spice, evoke notes between balsamic and a slight hint of hydrocarbon.
Pairings
One of the joys of Pinot Noir is its versatility in pairing with a wide range of dishes, from simple appetizers to rich salads, pasta dishes, and fish like smoked salmon; it is also suitable for more complex and structured dishes with white meats, such as pork loin or chicken cacciatora with roasted vegetables, or with red meats, like veal steaks or venison.
Vinification
Manual harvesting with selection of grapes. After the first fermentation in steel and subsequent malolactic fermentation in steel, the wine is then transferred to 1500-liter French oak barrels for 2 years. The Fra leans more towards fresh fruit which, when combined with the aging in wood and bottle, has given very particular sensations that, in addition to the fruit and spice, evoke notes between balsamic and a slight hint of hydrocarbon.
Pairings
One of the joys of Pinot Noir is its versatility in pairing with a wide range of dishes, from simple appetizers to rich salads, pasta dishes, and fish like smoked salmon; it is also suitable for more complex and structured dishes with white meats, such as pork loin or chicken cacciatora with roasted vegetables, or with red meats, like veal steaks or venison.
Vinification
Manual harvesting with selection of grapes. After the first fermentation in steel and subsequent malolactic fermentation in steel, the wine is then transferred to 1500-liter French oak barrels for 2 years. The Fra leans more towards fresh fruit which, when combined with the aging in wood and bottle, has given very particular sensations that, in addition to the fruit and spice, evoke notes between balsamic and a slight hint of hydrocarbon.
Pairings
One of the joys of Pinot Noir is its versatility in pairing with a wide range of dishes, from simple appetizers to rich salads, pasta dishes, and fish like smoked salmon; it is also suitable for more complex and structured dishes with white meats, such as pork loin or chicken cacciatora with roasted vegetables, or with red meats, like veal steaks or venison.
