||95% Pinot Nero, 5% Sangiovese
||Loc. Pomino - Rufina (FI)
|Composition of the land
||Sandy, clay, of good depth, and marginally high acidity.
||End of September/beginning of October.
||Once harvested, the Pinot Noir grapes were fermented at a controlled temperature in 60 hl oakwood conical trunk vats. They were pressed manually, particularly in the early stages, allowing anthocyanins and polyphenols to be properly extracted from the skins. Maceration lasted 13 days.
||After alcoholic fermentation, malolactic fermentation took place in French oak-wood barriques. The Pinot Noir continued to age in barriques for a further 15 months. Before it was ready to taste, it was bottle-aged for a further period to complete the process and ensure a high-quality end product.
||Pomino Pinot Nero pairs well with tomato-based first courses, such as lasagna, and with marinades and stews.
||Price Castello di Pomino Pinot Nero 2018 € 14.90