Pinot Noir

Data sheet

Lo Triolet Vallée d’Aoste Pinot Noir

Risotto with cheese and wild herbs, lamb.

Vines

Pinot Noir

Winemaking

Pressing of freshly harvested grapes. Fermentation at controlled temperature. Duration of maceration 7-10 days with daily removals. Aging of 10 months 60% in steel and 40% in barriques and tonneaux.

Appearance

Ruby red

Smell

Fruity, persistent and floral

Taste

Dry, fresh, with a light almond aftertaste and elegant tannins