More information about Pinot Noir Alto Adige DOC - Cantina Andrian
The Pinot Noir Alto Adige from Cantina Andrian in Trentino-Alto Adige presents a bright, light red color in the glass. After the first swirl, you can perceive a perfect balance in this red wine, as it is neither watery nor syrupy or liqueur-like on the walls of the glass. In the glass, this red wine from Cantina Andrian shows aromas of prunes, raspberries and strawberries, complemented by other fruity nuances. This red wine from Cantina Andrian is for wine lovers who prefer 0.0 grams of residual sugar in their wine. The Pinot Noir Alto Adige comes very close to this, as it was vinified with just 1.8 grams of residual sugar. On the palate, this balanced red wine is characterized by an incredibly velvety texture. The Pinot Noir Alto Adige is wonderfully fresh and lively on the palate thanks to its vital fruit acidity. On the finish, this youthful wine from the Trentino-Alto Adige wine-growing region impresses with its remarkable length. There are again hints of strawberry and raspberry. In the finish, mineral notes from the limestone-dominated soils are added.
Vinification of the Pinot Noir Alto Adige from Cantina Andrian
The basis for the balanced Pinot Noir Alto Adige from Trentino-Alto Adige are grapes from the Pinot Noir grape variety. The grapes grow under optimal conditions in Trentino-Alto Adige. Here, the vines dig their roots deep into limestone soils. The Pinot Noir Alto Adige is an Old World wine through and through, as this Italian wine exudes an extraordinary European charm that clearly underlines the success of wines from the Old World. After harvesting, the grapes are quickly taken to the press house. Here they are sorted and carefully crushed. This is followed by fermentation in small wooden vats at controlled temperatures. At the end of fermentation, the elegant Pinot Noir Alto Adige is aged for a further 6 months in oak barriques.
Dining recommendations for the Pinot Noir Alto Adige from Cantina Andrian
Ideally enjoy this red wine from Italy at a temperature of 15 - 18°C as an accompaniment to lamb ragout with chickpeas and dried figs, cabbage roulades or vegetable stew with pesto.
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