Pinot Noir

Organoleptic characteristics

Colour: Ruby red
Bouquet: Hints of blackcurrant,blackberry and raspberry
Flavour: smooth structure and harmonious

Training

Production Area: North Etna
Vineyards in Ha: 10
Exposition: North/East
Altitude: 650 metres above sea level
Soil Type: Vulcanic
Vineyards age: 10 years
Planting density for hectare: 5500 plantes
Training system: spurred cordon
Ql. Grapes/ha: 100 about
Yield for hectare: 70% about
Harvest period: Septmber/October
Climate: Dry

Vinification

Maceration of skins in days: 20-25
Fermentation equipment: Steel fermenters
Duration of fermentation in days: 10-15
Fermentation temperature in C°: 22-24
Malolactic fermentation: yes

Laboratory analysis

Sugar content at harvest time: 23-25° babo
Total Acidity of the must at harvest time: 6-7
Alcohol content: 12,50-14% Vol
Ph: 3.50