Pinot Nero
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James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.12.0%Regular price HKD694.00Regular price HKD694.00 Sale price Unit price per -
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92 JSJames Suckling
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.90 VOVinous
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96 VOVinous
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.96 JSJames Suckling
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.95 RPRobert Parker
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Allochthonous
(Locale)
Pinot Nero
| Area type | Allochthonous |
| Color type | Red grape |
| Vigor | Medium |
| Features | Leaf: medium size, rounded, mostly trilobata; V-U pectoral breast, upper lateral V-U lateral sinuses not very deep, lower absent or shallow lateral sinuses; Corner at the top of the rectangular lobe; Slightly flaped, often with lobes slightly gutted, not very marked; Top dark green, bollosa, opaque; Bottom page light green, aracnoid; Ribs of 1 ° -2 ° -3 ° order protruding below, of light green color with reddish base; Very pronounced, regular teeth, broad-faced mucronates and convex margins.Bunch: small (12-15 cm long), cylindrical, often winged, compact; Short peduncle, rather large; Medium, thin, green pedicels; Verrucous, brown hair; Small, green-red brush.Acino: medium, spheroidal or slightly oval, black, black, pruinose, slightly thick, consistent, persistent navel; Juicy flesh, sweet, simple flavor. |
| Features wine | The color of the wine obtained from the pinot black is ruby red, with good transparency. The scent is very intense and fine, fruity with hints of cherry, raspberry, small black berries and, with aging, a distinctive "chicken feeling". The taste shows excellent balance between freshness, softness and pseudo-caloric sensations, with discrete notes of tannins, great texture and excellent aromatic persistence. From the pinot black, classic sparkling wines can also be obtained. |
| Growing areas | This international vineyard has now been included in the Italian vineyard almost everywhere, but is grown mainly in the Oltrepò Pavese, in Trentino-Alto Adige and in the province of Piacenza. |
| History | He is the founder of the noble family of Pinots, a native of the ancient French origins, but son of the Roman colonization of the Rhone valley, when the militias carried with them the branches of the vine to recreate the living conditions left in the new environment. Gallo-Roman vine, the pinot black finds the best habitat at elevated latitudes (around 50 ° parallel), where it produces famous wines. Moved further south, it does not always meet expectations. Within this variety there are two types: a pinot black, similar to that cultivated in Champagne, more productive, suitable for white wines or sparkling wines (alone or cut with other white wines) and another black pinot, similar to that Cultivated in Burgundy, more suited to the production of red wines. The name is probably due to the characteristic bunch of ripe bunches. |
| Notes | Resistance to diseases and other adversities: a little sensitive to rotting. |
| Productivity | Variable according to the size of the bunch, it is defined as "low" for black pinotas best suited for red wine making, "high" for those used for white wine making and sparkling bases. |
| Ripening period | Middle of September. |
| Synonyms | borgogna nero, pineau, franc peneau, moirien, savagnin noir, plant dorè, vert dorè, klevner, blauburgunder, blauer spatburgunder, cortaillod, morillon, auvernat. |