Sebino Pinot Nero IGT
Sebino Pinot Nero IGT
Price incl. alcohol tax, shipping and VAT.
Also available in the following Mixboxes:
Ricci Curbastro Azienda Agricola
Everyday wine selection
A mix of still white and red wines from the Franciacorta region: Curtefranca DOC and Sebino IGT
Winemaker's notes
Your package will arrive at your doorstep within4 - 16 days
Ricci Curbastro Azienda Agricola will receive and pack your order (1 - 4 days)
The courier will pick up your order and deliver it straight to your door
Product details
About the wine and its characterCountry:
Italy
Region/Subregion:
Lombardia/Franciacorta
Classification:
IGT
Certification:
Organic
Grape:
Pinot Noir (100%)
Vintage year:
2020
Color:
burgundy, with dark tones of black cherry jam.
Aroma:
ripe wild berries, tobacco, and spices, with toasty notes that are well permeated with the aroma of red fruit.
Taste:
full-bodied, with substantial acid structure and tannins that are very fine, well-honed, and become engaging with age, while the finish is engrossing, with balsamic notes that are detected by the nose.
Alcohol content:
13%
Sugar content:
-
Acidity:
-
pH-value:
-
Sweetness:
Dry
Contains sulphite:
Yes
Volume:
750 ml
Closure:
Natural cork
Bottle:
Glass
Best Served:
16 - 18 °C
Food pairing:
Beef, Buffet food, Charcuterie, Cheese - goat cheese, Cheese - mature and hard, Cheese - mild and soft, Game, Lamb, Mushrooms, Pasta / Pizza, Pork, Poultry, Veal, Vegetables
Ageing potential:
0 - 8 years
Food pairings by the winemaker
- Beef
- Buffet food
- Charcuterie
- Cheese - goat cheese
- Cheese - mature and hard
- Cheese - mild and soft
- Game
- Lamb
- Mushrooms
- Pasta / Pizza
- Pork
- Poultry
- Veal
- Vegetables
Vinification, winemaker's own words
Soils:
Gravel
Terroir:
in the morainic amphitheatre of Lake Iseo in the municipalities of Capriolo, in Bosco Basso, 4500 plants/hectare.
Harvest:
Picked by hand
Fermentation:
Old oak (100%)
Storage:
Old oak (100%) 18 months
Winemaker:
Annalisa Massetti, Andrea Rudelli, Riccardo e Filippo Ricci Curbastro
cold maceration for about 4 days, followed by fermentation in a 17 hl wooden vat, then undergoes maturation in French oak barrels, a small part of which are new, for 18 months; refinement in bottle for at least three years.