Pinot Nero 2021 - Podere della Civettaja

Pinot Noir - Podere della Civettaja

The Pinot Noir of the Podere della Civettaja is one of the rarest and most distinctive Pinot Noir in the Italian landscape. Vincenzo Tommasi does so influenced by his experiences in Burgundy. Grapes picked manually and in the cellar vinified separately, vineyard per vine, in open tonneaux and partly in cement. All operations are minimal and completely manual, without the wine undergoing clarification or filtration. After vinification, the aging takes place for 12 months in used barriques, from the third to the sixth passage and beyond. Then you need 10 months in cement for the assembly and another 10 in the bottle. The Pinot Noir of the Podere della Civettaja is ruby ​​red in color with good intensity. On the nose there is the characteristic note of raspberries and red berries, hints of spices, cinnamon and cloves. At the sip it is warm, enveloping, elegant, of remarkable equilibrium, with acidity revive and not angular tannins, long persistence.

Service

We recommend tasting it at a temperature of 16/18 ° in large glasses. Great to drink immediately but if left in the cellar a few years can give great emotions.

Pairing

It goes well with first and second courses of meat, to try with chicken stewed with vegetables.

Winery: Podere della Civettaja

Podere Civettaja is located in the Casentino, a submontagna area between Arezzo and Romagna. Here, Vincenzo Tommasi, a vine-grower on the road to Vosne-Romanée, grew up with the Burgundian myth, and in particular the figure of Henri Jayer, legendary French producer, produces one of the most rare and distinctive Italian Pinot Noir. Vincenzo Tommasi raises five vineyards in biodynamic, arranged on about 2 hectares at an altitude of about 500 meters. The density is very high, 9,000 plants per hectare, on clayey-calcareous soils. The grapes are harvested by hand, and in the small cellar the vinification is influenced by the experiences made in Burgundy. The grapes are vinified separately, vineyard per vine, in open tonneaux and partly in cement. All operations are minimal and completely manual, without the wine undergoing clarification or filtration. After vinification, the aging takes place for 12 months in used barriques, from the third to the sixth passage and beyond. Then you need 10 months in cement for the assembly and another 10 in the bottle. The result is a wine that tastes of raspberries and berries, of remarkable balance, and long persistence